A vision of sweet potatoes and chickpeas

I have to tell you, I get visions. It can happen at any given moment, whatever I’m doing and wherever I am. Out of the blue, I can get a vision. And what are they about? Well, food of course. Suddenly, before my inner eye I see a dish I simply have to make. Because of this this peculiarity of mine I have a long list of dishes I want to make, and it just gets longer and longer. This particular dish came to me in one such vision. One day it just occurred to me that sweet potato burgers with chunks of chickpeas, jalapeno and scallions in them would be delicious. And my vision turned out to be true (they aren’t always, I have to tell you).

I do not blend the chickpeas to a smooth paste in this recipe, but leave them roughly chopped. This gives you something to chew on, unlike many other veggie burgers that can be way too puree-like. Also, by not mixing the scallions and jalapenos the burgers don’t only turn out a lot prettier, but it also separates all the flavors. With each bite small fireworks of flavors explode in your mouth. The sweet potato works great to bind it all together, both physically and flavor-wise.

Serve the burgers with good chutney, something spicy and sweet, and a citrusy salad with a bit of lime. Or at least that’s what I would do. I would also have some quinoa cooked with bay leaves and a cinnamon stick on the side. But that’s just me.

4 medium-sized burgers (enough for 2 people)

250 g sweet potato (1 medium-sized potato)

1 clove of garlic

½ jalapeno

A small bunch of cilantro

2 spring onions

150 g cooked chickpeas

½ tbsp. sesame oil

3 tbsp. chickpea flour (or quinoa, oat, buckwheat. If you use regular flour, use half the amount)

Salt and pepper to taste

Turn the oven to 175°C/350°F. Put the whole potato in the oven and roast it until it is soft when you put a knife through it. This takes about 40-50 minutes.

Chop the chickpeas roughly, either by hand or by pulsing them in a mixer. You don’t want any whole peas, but you don’t want it to turn into mush. Put them in a bowl with chopped cilantro, chopped jalapeno and finely sliced spring onions.

When the potato is done, take it out of the oven and peel it as soon as it’s cooled enough to be handled. Mix the potato with the garlic, flour and sesame oil, either in a blender or with an immersion blender, to a puree. Taste this mixture for salt and pepper and the mix it with the rest of the ingredients.

Heat a pan to medium heat and add a lug of oil. Make sure it’s a good pan to which the burgers won’t stick, either a trustworthy cast-iron or a non-stick pan. Make burgers and fry them for about 3 minutes on each side, or until nicely browned.

Serve in the fashion you prefer, or as recommended above.