This recipe incorporates three of my all time favorite foods: chickpeas, sweet potatoes, and tomatoes. It is a little spicy, very savory, and the bold flavors in this dish work well all year round. It is warm and comforting in the winter, yet spicy and fresh for the summer. This stew features allspice, which compliments the heat from the chili powder well. A little cinnamon brings out the sweet potatoes, and the tomatoes provide a bit of acidic flavor. This is a perfect recipe to serve to guests, because it seems exotic, and they will probably not miss not having meat in their dish. Not to mention kids love it so it works well for the whole family (though I would go easy on the chili powder if cooking for kids).
This is an easy, crowd-pleasing cold salad. Olive Oil is very important in cold salads where the oil takes center stage. For this salad I used organic koroneiki cold pressed olive oil. Cold pressed oils are extracted by grinding the seed or fruit and retain their flavor, nutritional value, and health benefits. Cold pressed oils are excellent for using in cold salads, and really do make a huge difference in taste.
This salad is so versatile and palate cleaning. It is super tasty paired with a variety of dishes. So how are you going to eat it? Atop a green salad? With some vegetable parkoras (pictured: from Trader Joe’s), or by the spoonful?