Want to be the star of your next vino & nibbles night?! This is the perfect recipe for you! These chickpea and sweet potato sliders are vegan, gluten free and will satisfy most dietary obstacle!

Shopping list

• 2 cans of organic chickpeas
• 1 large orange sweet potato/ kumera ( sometimes I use 1 small orange and 1 small purple)
• ¼ cup chili powder
• 2 teaspoons salt
• 2 tablespoons cumin
• ½ bell pepper (any color!)
• 1 stalk of kale (about ½ a cup! I usually sauté the kale in 1 tablespoon water to soften it up!)
• ¼ tsp of cayenne pepper
• ¼ cup cornmeal flour
• 1 tablespoon avocado oil
• 2 tablespoons veggie broth
• 1 large bowl
• 1 baking pan

Directions:

• Rinse canned chickpeas and place in large bowl
• Coarsely chop sweet potato and boil for 10-15 minutes (until tender)
• Finely chop both kale and bell pepper
• Sauté kale in 1 tablespoon of water until soften
• Use a fork to mash chickpeas
• Add kale, bell pepper, seasonings, avocado oil & veggie broth
• Drain the water off sweet potatoes and let them cool
• Add to chickpea mixture and mash (I use a fork)
• Roll into small balls and then flatten them onto a greased baking sheet
• Bake at 350 degrees F for 12 minutes on each side!

 

BONUS WINE PAIRING –> A light white wine like Pinot Gris