I really hope dark circles under eyelids are a hot new look. If not we are in major trouble!
Coffee is becoming a major food group in our household once again. This is the first indication that farm season is in full swing.
Last night was our first dose of reality. After seeding our onions we had trouble regulating the temperature in our greenhouse. Taylor and I took turns throughout the night checking on the temperature and adjusting as necessary. At least we had Henry to accompany us on our trips. I’m scared of the dark!
The good news is that we have done this before. Farming feels natural to us. The bad news is that this is our first time going at it alone. It is extremely scary and our wallets are shrinking by the day!
At least we have these awesome rosemary parmesan chickpea sweet potatoes to make us feel comforted.
As always, whenever the world seems out of control I turn to my kitchen. These sweet potatoes felt like one gigantic hug. The combination of rosemary, parmesan and sweet taters is a match made in heaven.
If you are feeling like life is a bit challenging and you need some comfort, I highly recommend this easy side dish.
Rosemary Parmesan Chickpea Sweet Potatoes (serves 2)
2 sweet potatoes
3/4 cup cooked chickpeas
3 cloves of garlic, minced
3 tbs finely grated parmesan cheese
1 tbs minced fresh rosemary
2 tbs olive oil
salt and pepper to taste
Preheat your oven to 400 degrees. Wash and scrub your sweet potatoes. With a fork poke a few holes in your taters. Place in the oven for about 45 minutes to 1 hour (or until potatoes are tender. Depending on the size of your taters this will take longer or shorter than my recommended time)
Meanwhile, saute your garlic over medium heat in a little olive oil in skillet. After about 5 minutes add the chickpeas. Cook until chickpeas are slightly crispy.
Remove your potatoes from the oven. Slice the potatoes lengthwise and squish the ends together to open. Stuff them with the chickpeas and garlic. Drizzle with olive oil, parmesan, rosemary, salt and pepper. Enjoy!