- 1/2 cup soaked, drained chickpeas (or canned, drained)
- 1/2 sweet potato, steamed with skin on
- 1/4- 1/3 cup roasted pumpkin puree (I roasted a sugar pumpkin, but you could used canned)
- 1/2 cup vegetable stock
- 3/4 tsp curry powder
- pinch salt
- 1/4 tsp cayenne pepper
- 1/4 tsp caraway seeds
- 1/4 tsp cinnamon
- 1 tsp sriracha sauce (adjust to your own spice tolerance)
In a large skillet combine the chickpeas, mashed sweet potato, pumpkin puree, curry powder and other spices. Cook over medium heat, adding veggie stock as needed until hot.
Garnish with cilantro or parsley and sesame seeds. Serve with baba ganoush or hummus and warm pita wedges.
Recipe by Meagan McKeever