Roasted Sweet Potato w/ Chickpeas, Goat Cheese and Coriander

pumpkin12I’ve set myself this challenge; to write this post in under an hour and get back studying as quick as possible. You might think: “Girl, an hour? That’s a lot..”, but yes, it takes some time to bundle my recipe, photos and stories all together in just one little post. I just need to put the right amount of love and words in there and create this special atmosphere before it’s perfect to press that publish button, you know. So normally, I take my time, or at least I try to, but right now, I can’t. So, we’ll see if it’s working..

That lack of time – though there is always a lack of time, right? We all want more.. – needs some explanation I guess.. At this very moment I’m in some serious, killing exams. The normal me studies hard, prepares well and focuses only on what we need to learn. No – ok, hardly any – cooking, writing, photographing or other activities for a couple of days. Just a kind of pause from all that tempting food related work. However, I’ve lost my skills. I can’t concentrate on anything but food related stuff; my mind is exploding with all those amazing ideas for recipes and photos; I’ve got the urge to spend all my hours in the kitchen and to work on special projects; I want to go through all those amazing blogs on the Internet.. In other words, I can’t focus on studying.

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‘Luckily’, I’m also very perfectionistic and thus I’ll -what ever happens- always spend enough time on things I need to do ( I think). So, although I’m kind of stressing out because I still need to do SO much and I’ve been cooking and baking ‘too much’, I still think I’ll pass my exams. Just some more days with a little less sleep and forcing myself to keep out of the kitchen as much as possible and it’ll be over. I seriously can’t wait and I’ve already plannend the whole upcoming weekend to make a billion things and have the time to endlessly be busy with that. Yay!

I was hoping to publish a recipe over the weekend, but it was just too busy. And although I promised myself to not publish a recipe on days I was making exams, I kind of need to now. Not that I mind.. I’ve already told you a lot about sweet potatoes; how much I love them, the endless dishes you can make with them; how healthy they are. Do you remember this post and this post? It’s just that you can never have enough sweet potato recipes. So today, in between my focus on Old English texts, I share with you these roasted potatoes with chickpeas, goat cheese and fresh coriander. Now I’m wondering whether people back then were eating them too. And how they were eating them. Probably not like this, there was no oven to roast them, but they could probably cook/boil them. Were there chickpeas? Had they already discovered that they could make cheese out of milk? Had they found coriander growing? So interesting, right? But, that again is not something I should focus on. Let’s just stick to what I need to do and press that publish button as quick as possible so you can see this and make this and enjoy it as much as I did. (:


Notes on recipe
-You can easily replace the goat cheese for feta cheese or any other cheese you prefer. Same with the coriander, if you prefer another herb, feel free to use that one.
-You can either scoop the sweet potato flesh out of its skin or eat these in total/with skin > the skin is full of vitamins/minerals and is actually delicious because it’s crisped up a bit.

Roasted Sweet Potato w/ Chickpeas, Goat Cheese and Coriander
Makes 4 halves

2 big sweet potatoes
2 tbs olive oil
sea salt and freshly ground pepper
100 gr chickpeas, drained
200 gr goat cheese, soft
handful fresh coriander, chopped up
extra olive oil, to serve
lemon (wedges), to serve

Preheat oven to 200 C.
Cut the sweet potatoes in half. Brush all sides (also the skin) with olive oil.
Place the sweet potatoes cut side down on a baking tray with parchment paper. Roast for 45 minutes, or until completely cooked through.
Take the sweet potatoes out of the oven. Turn them around and use a fork to make little insertions in the soft ‘flesh’. Season with salt and pepper.
Divide the chickpeas and goat cheese over the four halves and place them back into the oven for about 10 minutes, or until the goat cheese has melted.
Take the sweet potatoes out of the oven, drizzle with some olive oil and lemon juice and add the coriander.
Serve & enjoy!


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