Sweet Potatoes, Chickpeas and Cranberry Relish

A wonderfully coloured side dish packed with delicious flavours.

Serves: 5-6

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

3 medium sweet potatoes, peeled and chopped into small chunks
1 tsp. dried red chili flakes
2 tbsp. olive oil, divided
1 small onion, finely chopped
1-2 tsp. fresh grated ginger root
1 cup fresh or frozen cranberries
1/2 apple, peeled and finely chopped
1/2 tbsp. balsamic vinegar
2 tbsp. orange juice
1-2 tsp. maple syrup
2 cups chickpeas, drained and rinsed
1/3 cup shelled pumpkin seeds, toasted
handful of fresh parsley, finely chopped
salt and pepper

Directions

1. Toss sweet potatoes in 1 tbsp. oil, red chili flakes and salt. Transfer to a parchment paper lined baking sheet and bake in a preheated oven to 350 F for 35-45 minutes, or until tender. Stir half way through baking.
2. In a small saucepan, heat oil and saute onions and ginger for a minute or so. Add cranberries, apple, orange juice, balsamic vinegar and maple syrup, stirring to combine.
3. Allow to cook on low heat stirring occasionally for about 10 minutes, or until cranberries have softened and can be mashed easily. Taste and adjust flavour if necessary.
4. When potatoes are ready, transfer to a large serving bowl and toss with chickpeas, pumpkin seeds, parsley and cranberry sauce until evenly coated. 
5. Season with salt and pepper to taste and serve warm, as a side dish.

Lightly adapted from vanilla-and-spice.com