ROASTED SWEET POTATO CHICKPEAS AND KALE ENJOY DAN:

     ROASTED SWEET POTATO CHICKPEAS AND KALE by CHEF DAN:

Serves 4

INGREDIENTS:

4 cups kale, roughly chopped or torn

FOR THE CHICKPEAS:

2 sweet potatoes, cut in half crosswise and then in half again lengthwise

1 (15 Oz) cab chickpeas, rinsed and drained

2 tablespoons Tandoori Masala, (recipe to follow)

2 tablespoon olive oil

1 teaspoon cumin

1/4-teaspoon EACH chili powder, paprika, and salt

FOR THE DRESSING:

1/4-tahini

1/4-cup lemon juice

1 teaspoon lemon zest

1 tablespoon pure maple syrup

3 garlic cloves, smashed

1-inch fresh ginger peeled and grated

Pinch of salt + pepper

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.    Rinse and drain chickpeas, patting dry using paper towels.

2.    In a bowl add chickpeas, and sweet potatoes; drizzle olive oil all over them.

3.    Add seasonings, tossing until everything is coated with seasoning.

4.    Spread on a prepared baking sheet; roast for 25 -30 minutes.

5.    Shaking pan halfway through.

6.    Whisk together tahini and remaining ingredients.

7.    Toss tahini dressing with the kale and top with roasted chickpeas and sweet potatoes.

TANDOORI MASALA:

3 tablespoons cumin

2 tablespoon garlic powder

2 tablespoons paprika

3 teaspoon ginger powder

2 teaspoons coriander

2 teaspoons cardamom

DIRECTIONS:

Mix all ingredient and place I a airtight jar.

ENJOY DAN:                                                                     FOR THE LOVE OF FOOD!!