Summary

Ingredients

• 400 g sweet potato (s)
• 265 g chickpeas, cooked
• 2 handfuls kale
• 1 teaspoon salt
• 1 teaspoon pepper
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ garlic powder
• 0.25 teaspoon ¼ cayenne pepper
• 0.5 ½ bunch coriander

For the dip: (avocado dip)

• 1 avocado (s)
• 2 tablespoon lemon juice
• 1 tablespoon mayonnaise
• salt and pepper
• plant milk (plant drink)

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Instructions

1. Dice the sweet potato, rinse the chickpeas and pluck the kale. Mix the spices together in a small bowl.
2. Mix the ingredients for the dip in the mixer. Gradually add vegetable milk until the dip has the desired consistency. Finally, season the dip with salt and pepper.
3. Put the potato cubes in a large pan with a lid. Add a dash of water and steam the potatoes for 5 minutes with the lid closed. Remove the lid and let the remaining water boil off. Add the vegetable oil and the chickpeas and fry everything all around. Finally stir in the spice mixture and the kale and wait a moment for the kale to collapse. Divide the pan`s contents into 2 bowls and serve garnished with coriander greens and the avocado dip.