One-Pot Chickpea and Sweet Potato Noodles
Ingredients
- whole grain noodles
- 1 tin chickpeas
- 1 large sweet potato
- 6 pieces sun-dried tomatoes
- 2 heaped tablespoons sunflower seeds
- 1 large onion
- salt and pepper to taste
Preparation
Add sunflower seeds to a dry pot and roast on low, stirring occasionally so they don't burn.
Clean and cut onions into small cubes.
Add them to the pot with sunflower seeds.
Add a pinch of salt and pepper and keep roasting until the onions get brown.
Cut sun-dried tomatoes into small cubes and also add them to the pot, presoak them if needed.
When the seeds and onions are golden brown, set them aside and transfer them onto a dish for later serving.
Fill the pot with water and bring it to a boil.
Clean the sweet potato, cut it lengthwise into 4 pieces, and then cut each piece into thin slices.
Add them to the pot and cook for 15 minutes.
Add pasta to the same pot so it finishes cooking at the same time as the sweet potato.
When the pasta and sweet potato are done, drain the water from the pot but leave about 1 cup.
Stir in chickpeas and the roasted sunflower seeds with sun-dried tomatoes and onions.
Add salt and pepper to taste and stir so that everything combines and heats through.
The sweet potato pieces will break apart and create a thick coating.