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Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce Recipe

Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce Recipe
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Slow Roasted Sweet Potatoes with Spicy Garlic Chickpeas and Blue Cheese Sauce is a vibrant, comforting dish featuring tender caramelized sweet potatoes paired with crispy, spicy garlic chickpeas and drizzled with a creamy, tangy blue cheese sauce. This harmonious combination delivers a perfect balance of sweet, spicy, creamy, and crunchy textures, making it suitable as a side, main dish, or appetizer for any occasion.

Ingredients

Scale

Sweet Potatoes

  • 3 medium-sized firm sweet potatoes, peeled and sliced into rounds or wedges
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Spicy Garlic Chickpeas

  • 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to preference)
  • Pinch of salt

Blue Cheese Sauce

  • 1/2 cup crumbled blue cheese
  • 1/4 cup Greek yogurt or sour cream
  • 1 teaspoon fresh lemon juice
  • Freshly cracked black pepper, to taste
  • Splash of milk or water (optional, to adjust consistency)

Garnish

  • Fresh parsley or chives, chopped

Instructions

  1. Prepare and Roast the Sweet Potatoes: Preheat the oven to 300°F (150°C). Wash, peel, and slice sweet potatoes evenly into rounds or wedges. Toss them with olive oil, salt, and pepper. Spread the slices in a single layer on a baking sheet. Roast slowly for 45-60 minutes until tender and caramelized, turning once halfway through for even cooking.
  2. Roast the Spicy Garlic Chickpeas: While sweet potatoes are roasting, drain and rinse the canned chickpeas thoroughly. Pat dry with paper towels to ensure they get crispy. Toss chickpeas with olive oil, minced garlic, smoked paprika, cayenne pepper, and a pinch of salt. Spread them on a separate baking sheet and roast at 400°F (200°C) for 20-25 minutes, shaking the pan occasionally, until golden and crunchy.
  3. Make the Blue Cheese Sauce: In a small bowl, mix the crumbled blue cheese with Greek yogurt or sour cream. Add lemon juice and freshly cracked black pepper. Stir well until smooth and creamy. Add a splash of milk or water if you desire a thinner consistency. Taste and adjust salt or tanginess if needed.
  4. Assemble and Serve: Arrange the slow-roasted sweet potatoes on a serving platter. Scatter the spicy garlic chickpeas evenly on top. Generously drizzle the blue cheese sauce over the dish. Garnish with freshly chopped parsley or chives. Serve warm and enjoy the blend of sweet, spicy, creamy, and crunchy flavors.

Notes

  • Ensure chickpeas are completely dry before roasting to maximize crispiness.
  • Slow roasting sweet potatoes at a low temperature brings out their natural sweetness and creates a melt-in-your-mouth texture.
  • For a sharper garlic flavor without burning, toss chickpeas with fresh garlic after roasting.
  • Choose blue cheese according to your taste preference — milder for beginners or stronger for more pungent notes.
  • Adjust cayenne pepper cautiously to control the heat level of the dish.

Nutrition

Keywords: slow roasted sweet potatoes, spicy garlic chickpeas, blue cheese sauce, vegetarian, gluten free, appetizer, healthy, comforting, easy recipe

Find it online: https://gourmetglazing.com/slow-roasted-sweet-potatoes-with-spicy-garlic-chickpeas-and-blue-cheese-sauce-recipe/