His Hearty Sweet Potato Pasta

Okay, this recipe is too delightful not to share. Whether you’re vegan, vegetarian, or an omnivore, you’ve got to try this. Especially if it’s cold where you are! It was -30 for us today with the wind chill, so when Tom asked if I wanted this for dinner I may have started hoping with excitement. This marks two new and exciting recipes down (my goal to cook something new and exciting at least once a week) and only 50 to go!

What You Need

• 1 large onion, peeled chopped
• 1/2 cup olive oil (we prefer to use just enough to fill the bottom of our pot)
• 1 14 oz can organic chickpeas
• 3 teaspoons minced organic garlic
• 1 tsp minced ginger
• 1 Tbsp fresh (1 tsp dried) parsley
• 1 tsp dried basil
• 1 14oz can diced tomatoes
• 2-3 cups vegetable stock (you need enough liquid to just barely cover your noodles, if some is sticking out it’s not a huge deal)
• 1 large sweet potato
• approximately half a bag (450 g) of brown rice pasta (we used rotini style). If you’d like more noodles, you can always add them, just make sure you add more vegetable stock.

What You Do

1. In a large pot fry the onion on low or medium-low heat in olive oil for a few minutes.
2. Add the chickpeas, garlic, sweet potato, ginger, parsley, basil, salt & pepper (if using), and tomatoes to the pot and cook for five minutes on medium to medium high heat.
3. Add the stock and pasta and let that sucker cook until your pasta is done and tender. (15-20 minutes)

Add any last touches with your seasoning if you want. I am very sensitive to spice, and this was just enough for me, but if you like spices, I would suggest adding some to the dish so it really knocks your socks off.

ENJOY!