![]() We ended up roasting two squash due to size and we used the long white sweet potatoes vs what appears to be pictured as smaller yams (who even knows the difference anymore, though) but that doesn't even matter because this is so. Such a creative and delicious harmony of flavors. It is rare to be surprised by a dish but this blew me away. I loved the combination of crunchy chickpeas and soft sweet potatoes. ![]() This was so yummy, super satisfying and healthy to boot. So good, so easy, definitely a new favorite! Such a great blend of flavors and textures, and something that I, a novice cook, could make! Can’t wait to have it again □ Good way to eat farm share veggies that aren't my fave! Though I used ricotta instead of yogurt, and acorn squash instead of Delicatta cuz that's what I had. The dressing is crazy good, I might just start putting it on everything. The squash and chickpeas weren't crispy, so I suspect I should've dried the chickpeas with a towel after draining, mixed them with oil in a separate bowl to make sure they were coated, and roasted everything longer. Really easy, healthy, and delicious! I used half of a leftover butternut squash that I peeled and sliced. My only regret is that I didn't double it! Actually, I will do twice as many sweet potatoes next time since the four of us fought over the remaining two halves after we'd each had one.delicious and very original recipe. Everything cooked perfectly at the intervals indicated in the recipe. Slam dunk of a recipe! This hit all the right notes of savory, tangy, crunchy and a blast of umami from that dressing. For a recipe so simple to make, this really has a high end restaurant feel. The miso dressing is absolutely delicious- wow. I left the chickpeas in for longer to get them really crispy and I'm really happy I did. I made this with just the sweet potatoes and chickpeas (I didn't have squash handy) and it was absolutely delicious. Yet another incredible Chris Morocco recipe. ![]() Double the miso sesame sauce and use it on everythinggg. Put the chickpeas in 10 minutes earlier than the recipe says if you want them to get really crispy. Had to use two full-sized sheet pans and a quarter sheet to fit it all. I used acorn squash instead of delicata and red onion instead of scallions. ![]() All the elements on their own seem just okay but once you put it all together it's excellent. This was so yummy! I made it vegan by using sour cashew cream instead if yogurt and it worked really well, used butternut squash and put the chickpeas in pretty early on to get them nice and crispy. Also put a dash of fresh sesame oil and a pinch of pepper flakes in the dressing because it seems it needed a boost - excellent. The chickpeas are hard to crisp, as noted. It was easy, attractive, and interesting, but not so much so that it put off the traditionalists. I made this for thanksgiving dinner and we all loved it. I was simply hungry, and didn't read carefully.) It was great. (I'm not one of those people who thinks she knows better than a recipe writer. But I admit: I misread the instructions and didn't put water or oil in the dressing. super easy too.Įven better the next day, after the vegetables soak up the dressing. Didnt have miso so used tahini, this turned out wonderful.
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