Chick Peas & Sweet Potatoes With Miso-Tahini Sauce
Roasted sweet potato steaks and spiced chickpeas topped with a creamy miso-tahini sauce. Easy, vegan friendly, and ready in about 30 minutes.
Recipe courtesy of Spice House employee Stephanie Schultz.
Submitted by: Stephanie from Milwaukee, WI
- Roast sweet potato slices and spiced chickpeas separately for best texture and even cooking.
- Whisk miso, tahini, lemon, dill, black garlic and soy sauce into a quick creamy sauce; keep it separate until serving.
- Adjust texture and flavor easily: higher oven heat for crisp chickpeas, swap tahini for seed butters for allergies, or use tamari for gluten-free.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat the oven to 350°F.
Oil a baking sheet, then rub the sweet potatoes with olive oil and Portuguese Salt cream.
Lay the sweet potatoes down on the sheet, and place on the center rack in the oven.
Spread out the garbanzo beans in a lightly oiled 9x12 pan; coat with Moroccan spices, toss, then place in oven.
Roast for approximately 20 minutes, being sure to rotate both pans for even cooking.
Once the chick peas begin to split, remove from oven.
Combine the miso, water, tahini, lemon juice, dill, black garlic puree and soy sauce; whisk until creamy.
Plate the potatoes and spoon a portion of the chick peas, and drizzle the sauce over it to taste.
Garnish with chile peppers and slice scallions.
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Frequently Asked Questions
Is this recipe vegan?
Yes. The recipe is vegan if you use a plant based soy sauce or tamari. Tahini, miso, olive oil, sweet potatoes, and chickpeas are all vegan. Use tamari instead of regular soy sauce if you need it gluten free.
How do I get the chickpeas crispy instead of soft?
Pat the canned chickpeas very dry and toss with a little oil. Roast them in a single layer and use a hotter oven, 400 to 425 F, for 25 to 35 minutes, shaking or stirring every 8 to 10 minutes. Watch closely so they do not burn. Note that the recipe at 350 F yields softer, split chickpeas.
Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight, then simmer until tender, about 45 to 90 minutes depending on age. Drain, dry, and roast as directed. If you want them crispy, roast at a higher temperature after cooking.
I am allergic to sesame. What can I use instead of tahini?
Replace tahini with sunflower seed butter for a similar texture and neutral taste. Cashew or almond butter also work but add a nutty flavor. For a non vegan swap, plain Greek yogurt gives creaminess but changes the flavor.
What are Portuguese Saltcream, Moroccan Spice, and black garlic purée and can I substitute them?
Portuguese Saltcream is a seasoned salt blend used for savory rubs. Moroccan Spice is a warm mix with cinnamon, cumin and other spices. Black garlic purée is aged garlic with a sweet umami flavor. Substitutes: use flaky sea salt with a pinch of smoked paprika for the saltcream, a ras el hanout or a mix of cumin, coriander and cinnamon for Moroccan spice, and regular roasted garlic plus a touch of soy or balsamic for the black garlic effect.
What can I use instead of yellow miso?
If you lack yellow miso, use white miso or red miso but reduce the amount of stronger miso. For a pantry swap, mix soy sauce or tamari with a small spoon of tahini and a pinch of nutritional yeast to add savory depth. Taste and adjust salt and acidity.
How long can I store leftovers and how should I reheat them?
Store roasted sweet potatoes, chickpeas and sauce separately in airtight containers in the fridge for 3 to 4 days. Reheat the potatoes and chickpeas in a 350 F oven for 10 to 15 minutes to refresh texture. The microwave works for speed but will soften the chickpeas. Whisk the sauce before serving.
Can I swap the sweet potatoes for other vegetables and how should I serve this dish?
You can swap with regular potatoes, butternut squash, or large eggplant slices. Adjust roasting time until tender. Serve over greens, grains like rice or quinoa, or in wraps. Garnish with sliced scallions, chiles and fresh spinach for color and brightness.
Is this recipe vegan?
Yes. The recipe is vegan if you use a plant based soy sauce or tamari. Tahini, miso, olive oil, sweet potatoes, and chickpeas are all vegan. Use tamari instead of regular soy sauce if you need it gluten free.
How do I get the chickpeas crispy instead of soft?
Pat the canned chickpeas very dry and toss with a little oil. Roast them in a single layer and use a hotter oven, 400 to 425 F, for 25 to 35 minutes, shaking or stirring every 8 to 10 minutes. Watch closely so they do not burn. Note that the recipe at 350 F yields softer, split chickpeas.
Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight, then simmer until tender, about 45 to 90 minutes depending on age. Drain, dry, and roast as directed. If you want them crispy, roast at a higher temperature after cooking.
I am allergic to sesame. What can I use instead of tahini?
Replace tahini with sunflower seed butter for a similar texture and neutral taste. Cashew or almond butter also work but add a nutty flavor. For a non vegan swap, plain Greek yogurt gives creaminess but changes the flavor.
What are Portuguese Saltcream, Moroccan Spice, and black garlic purée and can I substitute them?
Portuguese Saltcream is a seasoned salt blend used for savory rubs. Moroccan Spice is a warm mix with cinnamon, cumin and other spices. Black garlic purée is aged garlic with a sweet umami flavor. Substitutes: use flaky sea salt with a pinch of smoked paprika for the saltcream, a ras el hanout or a mix of cumin, coriander and cinnamon for Moroccan spice, and regular roasted garlic plus a touch of soy or balsamic for the black garlic effect.
What can I use instead of yellow miso?
If you lack yellow miso, use white miso or red miso but reduce the amount of stronger miso. For a pantry swap, mix soy sauce or tamari with a small spoon of tahini and a pinch of nutritional yeast to add savory depth. Taste and adjust salt and acidity.
How long can I store leftovers and how should I reheat them?
Store roasted sweet potatoes, chickpeas and sauce separately in airtight containers in the fridge for 3 to 4 days. Reheat the potatoes and chickpeas in a 350 F oven for 10 to 15 minutes to refresh texture. The microwave works for speed but will soften the chickpeas. Whisk the sauce before serving.
Can I swap the sweet potatoes for other vegetables and how should I serve this dish?
You can swap with regular potatoes, butternut squash, or large eggplant slices. Adjust roasting time until tender. Serve over greens, grains like rice or quinoa, or in wraps. Garnish with sliced scallions, chiles and fresh spinach for color and brightness.
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