Smoked Paprika Wild Rice, Sweet Potatoes And Chickpeas

1. 1

   Cook the wild rice (according to package instructions) and dried chickpeas ahead of time as they both take some time to prepare. Put both aside until you are ready to make this dish. (See http://food52.com/blog/4634_how_to_cook_dried_beans regarding cooking dried beans.) To save time, substitute 2 cups of canned chickpeas in place of preparing dried chickpeas.

2. 2

   Preheat the oven to 375F.

3. 3

   In a small bowl, combine the ingredients of the spice mixture and set aside. (Note that there will be remaining spice mixture after preparing this dish.)

4. 4

   In a large bowl, combine the onion chunks, sweet potato cubes, 1/4 cup extra virgin olive oil, and 3 teaspoons of the spice mix. Mix well so that the onions and sweet potatoes are evenly covered with oil and spice. Pour and spread out the onions and sweet potatoes onto a large baking sheet. Put the mix into the oven and roast for 25 minutes, flipping/mixing after 15 minutes to avoid burning.

5. 5

   While the onions and sweet potatoes are roasting, add to the large bowl the cooked wild rice, cooked chickpeas, 1/8 cup extra virgin olive oil, and 2 teaspoons of the spice mix. Mix well.

6. 6

   After the 25 minutes of roasting the onions and sweet potatoes, remove them from the oven and add the wild rice and chickpeas to the mixture on the baking sheet. Mix well and spread evenly. Return the mixture back to the oven for an additional 10 minutes of roasting. Continue roasting if the sweet potatoes are not tender.

7. 7

   Serve as a side dish or a main dish, with or without a dollop of plain yogurt.

No additional tips available.