Sweet Potato Picadillo

Ingredients: For roasted chickpeas:

15-ounce canned chickpeas, drained

1/4 tsp cumin

Pinch sea salt

1/2 tsp minced garlic

1/4 tsp cayenne

1/2 Tbsp olive oil

For Picadillo:

1 small onion or 1 1/3 cup chopped

1 bell pepper – chopped

1 tbsp olive oil

3 cloves garlic or 1 tsp minced

1 medium sweet potato peeled and finely chopped (About 2 cups)

1 tsp dried oregano

1 tsp cumin

Optional 1/4 tsp chili powder

1/4 tsp cinnamon

2 bay leaves

8 oz stewed tomatoes (reserve 2 tbsp of juice, then drain if using canned)

1 tbsp red wine vinegar

2 tbsp tomato paste

1/2 tsp salt and black pepper each

3 tbsp raisins (optional)

1/2 cup pitted green olives sliced + 1/2 tbsp brine from olive jar

Makes 4 servings.

Nutrition per serving: 317 calories, 47.7g carbohydrates, 11.4g fat, 9.4g protein

Entree