This is the sort of recipe I make regularly throughout the year with whatever is in season. It’s quite a simple recipe: a pulse or legume, some roasted veg and a cooked grain. It’s great because you can substitute any grain you currently have in your pantry, and adjust spices and seasoning to your tastes. Super flexible and quick! It’s even quicker if you have any precooked grain in your fridge (just blanch it in boiling water to heat it up) and is a great way to use up any leftover brown rice, millet or farro.
The chermoula is a spicy, lemony dressing hailing from North Africa (think Algerian, Tunisian, Moroccan cuisine). Traditionally it is used to flavour fish and seafood, but I think it lends nicely to vegetarian dishes, and particularly compliments and balances the roasted sweet potato in this recipe. You’ve probably guessed by now that I am a big coriander and lemon fan, so chermoula is basically my dream condiment! Any leftover from this recipe is delicious stirred through soups and stews, or slathered on a sandwich.
I think chickpeas and sweet potato at a match made in heaven, and the chermoula really seals the deal for me. I hope you enjoy this simple recipe much as I do! Xx
Spiced Chickpea and Sweet Potato Salad with Chermoula
Prep time: 10 min
Cook time: 30 min
Spiced Chickpea and Sweet Potato Salad
1kg sweet potato, roughly cut into 2cm chunks
2 tbls olive oil
290g | 1 cup quinoa, rinsed
2 cups water
1.5 tsp sea salt (+ more to taste)
160g | 1 medium onion
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground cumin
1 tsp cinnamon
250g | 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed)
fresh coriander leaves (cilantro), to serve
80ml | 4 tbls olive oil
40ml | 2 tbls lemon juice (juice of 1 lemon)
1 tbls preserved lemon rind, rinsed and diced (optional)
1/2 tsp ground coriander
1/4 tsp cayenne pepper (+ more to taste)
Sea salt and black pepper, to taste
For the salad: Set your oven to 200C. Toss your sweet potato with half the oil on a large baking tray and roast in the oven for 30 minutes, or until cooked through.
Meanwhile, bring 2 cups of water to boil in a small saucepan with 1/2 tsp of salt. Once boiling, add the quinoa and lower to a simmer. Cover and cook for 15 minutes, till all water is absorbed. Set aside.
Cook the onion with the remaining olive oil in frypan (skillet) over high heat till softened (4-5 min). Add the spices, and fry for a minute till fragrant before adding the chickpeas and cooking till for another couple of minutes.
When the sweet potato is done, add it to a large bowl and fold through the quinoa and chickpeas. Include any roasting oils from the sweet potato and the remaining salt, adding extra to taste, if desired. Serve warm or at room temperature with a generous helping of chermoula and fresh coriander leaves.
For the chermoula: Blend all the ingredients in a high speed blender or food processor till smooth. Taste and add salt, pepper and more cayenne, if desired. Will keep airtight refrigerated for up to 5 days, use any leftover chermoula to spruce up soups, stews and sandwiches.