• Serves: 2 |
  • Prep Time: ~30 min |

Nutrition Information (per serving)

  • Calories: 379 kcal.
  • Carbs: 33.4g.
  • Fat: 20.2g.
  • Protein 16g.
  • Fiber: 27.8g.
  • Sugar: 8.4g.


  • 1 cup dry chickpeas
  • 1 sweet potato (large, cubed)
  • ½ tsp. ground cumin
  • 1 tsp. fresh ginger (minced)
  • 1 tsp. spicy paprika powder Salt and pepper to taste
  • 2 tbsp. water
  • 2 tbsp. coconut oil
  • 1 garlic clove (minced)
  • 5 tbsp. baba ganoush (see recipe)
  • 1 tsp. Tabasco sauce

Total number of ingredients: 11


  1. Preheat oven to 400°F or 200°C.
  2. Prepare the chickpeas according to the method.
  3. Take a baking sheet and grease it with 1 tablespoon of coconut oil.
  4. Roast the sweet potato cubes in the oven for about 20 minutes and check them every five minutes. Use a fork to see if the cubes are softened. Turn the potato cubes to roast evenly. Set aside after roasting.
  5. Place the cumin, fresh ginger, paprika powder, salt, pepper and water in a medium-sized bowl.
  1. Stir well and add more spices to taste.
  2. Take a large skillet and grease it with 1 tablespoon of coconut oil.
  3. Put it on low heat and add the cooked chickpeas along with the minced garlic.
  4. Carefully mash the mixture with a fork.
  5. Cook for 4 minutes and add salt and pepper to taste.
  6. Combine the mixture with the baba ganoush and spice Stir well.
  7. Top the mixture with tabasco sauce and enjoy!
  8. Serve the chickpea mingled with the roasted potatoes
  9. Enjoy or store the ingredients separately.


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