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
