Sriracha—Sesame Chickpea Potatoes

Sautéed chickpeas on an Asian sweet potato: a 30 minute dish to cure your savory craving.

Yields two servings.

Ingredients:

• 1 Asian sweet potato
• 1/2 cup chickpeas, drained
• 2 tbsp sesame oil
• 2 tbsp soy sauce + 1/2 tbsp soy sauce
• 1 tsp brown sugar
• 1 green onion, sliced
• 1 tsp black sesame seeds
• 2 tsp sriracha sauce

Directions:

In the microwave, heat the Asian sweet potato until thoroughly cooked. I used a Potato Pocket, but you can also cook in the microwave without. 

In a small skillet, heat the sesame oil to medium and fry the chickpeas until golden. Pour 2 tbsp soy sauce and the brown sugar in the pan, and let caramelize slightly - it takes about a minute.

Slice the potato in half, and then slice each half a few times to create divets where the chickpeas will rest. Pour the remaining 1/2 tbsp soy sauce into the divets created in the potato halves. 

Transfer the chickpeas from the pan onto the potatoes. Top with the green onion, black sesame seeds, and a generous squirt of sriracha sauce.