2 Tbs olive oil, divided
2 Tbs maple syrup, divided
2 Tbs fresh sage leaves, chopped
Kosher salt and black pepper
2 medium sweet potatoes
1 bunch kale stems removed, chopped into 2-inch pieces
1) Preheat oven to 400F. Grease a large, rimmed baking sheet with olive oil spray.
2) In a medium mixing bowl, combine 1 Tbs olive oil and 1 Tbs maple syrup. Add the sage and chickpeas, toss to combine.
3) Pour chickpea mixture onto the rimmed baking sheet. Season with salt and pepper, if desired. Roast until the chickpeas are browned and crispy, about 30 minutes.
4) About 20 minutes into the chickpeas cooking, pierce the sweet potatoes all over. Place on a paper towel in the microwave. Microwave on high about 7-8 minutes, until soft.
5) When the sweet potatoes have cooled slightly, peel the skin off with your hands. Divide the sweet potatoes among your serving bowls. Mash each with a fork, then drizzle with remaining 1 Tbs of olive oil and 1 Tbs maple syrup, stir to combine. Season with salt and pepper, if desired.
6) Toss the kale with the chickpeas on the rimmed baking sheet. Spray with olive oil cooking spray and put back into oven for another 5-7 minutes, until kale has wilted and crisped.
7) Top mashed sweet potatoes with chickpea and kale mixture. Serve immediately.
Review: I hate cleaning kale, so I bought a bag of prewashed, prechopped kale. However, it doesn't remove the stems. This made for a messy meal as I had to spit out the stems (totally not edible). I also believe my kale didn't crisp up because of the stems. Oops, big mistake. Regardless, this was really tasty. Sweet potatoes and maple syrup are always a great flavor combination. Then, the chickpeas caramelized (not dried out like chickpea snacks) and the kale balanced out the sweetness. It's a great fall dish!
http://www.buzzfeed.com/christinebyrne/sage-and-maple-roasted-chickpeas-with-crispy-kale-and-sweet?bffb&utm_term=.iug7680LE#.xclPm3BzD
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