A pan with chickpeas, potatoes, sweet potatoes, chestnuts and cinnamon (Photo: Walla! System, Einav Hakon)
As a mother and a career owner, I am always looking for quick solutions in the kitchen.
During the week, when we don't have time and we're between work and home, a meal that fits all in one mold is exactly this type of solution.
This is a meal that unites all the family members around one table, one that is suitable for both weekdays and the weekend, and most importantly - easy to prepare and tasty as we like.
The chickpeas are a juicy and tasty piece that does not require too much preparation time.
In honor of the weather, I chose to make them with sweet potatoes, shallots, chestnuts and cinnamon sticks that fill the house with winter smells.
Tip:
Because I chose to put potatoes in my mold as well, which require a little longer preparation time.
First cook them until half soft and only then put them in the mold with the rest of the ingredients.
For a weekday or the weekend. Chickpea dinner in one pan (photo: Walla! system, Einav Hakon)
Einav Hakon is a mother of three children, a financial and pension planner and a food blogger.
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Chickpeas in the oven with vegetables and chestnuts (photo: Einav Hakon)
Ingredients
8-10 pieces of chicken breast steak
2 sweet potatoes
4 potatoes
10-12 shallots
1 purple onion
1 head of garlic
1 bag of vacuum packed cardamom
3 pcs cinnamon stick
For the sauce:
¼ cup olive oil
3 spoons of honey
2 tablespoons Futsilan
1 as Pitchamon
1 tablespoon sweet paprika
1 teaspoon turmeric
1 teaspoon dry phytate
1 tablespoon crystalline garlic
½ hot buckwheat
salt to taste
Ground black pepper to taste
For the conversion table click here >
Preparation
How do you make chickpeas with sweet potatoes and chestnuts in the oven?
1 Peel the potatoes, put them whole in a pot with water, bring to a boil and cook for about 7 minutes.
softening pressure.
Filter and cool.
2 In the meantime, preheat the oven to 200 degrees in the turbo program.
3 Cut the potatoes into 2 cm thick slices and so do the sweet potatoes. Break the head of garlic into cloves. Peel the shallots and leave them whole, cut the onion into sixths.
4 Arrange in a pan that can contain all the ingredients - the chickpeas, the cut vegetables, the chestnuts and the cinnamon sticks.
5 Mix all the sauce ingredients in a bowl and pour over the vegetables and chickpeas in the pan.
Mix well with your hands so that all the ingredients get a coat of sauce.
6 Cover with baking paper and seal the mold with foil on top of it.
7 Put in the oven to roast for 45 minutes in the hot oven.
Remove the cover and roast for another 30 minutes uncovered, to brown the chicken and vegetables in the pan.
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