FAIRWAY, KS (KCTV) -
Kale & Chickpea Stuffed Yams Ingredients (to make 4 halves, can easily make more or less): 2 medium sized yams 2/3 cup chickpeas (garbanzo beans) ½ cup kale, stems removed and roughly chopped 2 tablespoons tahini 2 tablespoon milk (soy, almond, any kind will work) 1 tablespoon olive oil 2 teaspoons nutritional yeast (optional) 1-2 cloves garlic, minced ¼ teaspoon each smoked paprika, black pepper and red chili flakes Salt to taste (about ¼ teaspoon) An optional add-in for extra decadence: ¼ cup shredded smoked gouda cheese (but you'll be surprised how good it is even without the cheese!) Directions: Wash the yams and wrap in foil. Bake at 350° for 35-40 minutes, or until soft to the touch. Allow yams to cool to the touch slightly. Cut in half lengthwise and carefully scoop out the flesh from the middle, still leaving a ring of flesh attached to the skin. Do not throw away what you scoop out, put in a separate bowl. In the bowl of yam filling, add chickpeas, tahini, olive oil, spices and milk. Mix using a fork, slightly crushing the chickpeas for a creamier consistency. If the mixture seems too thick and sticky, simply add more milk or water. Stir in the kale last. Carefully spoon a heaping mound of this prepared filling into the hollowed out crevice in each yam half. Return to the oven (on a cookie sheet) and bake at 350° for an additional 15-20, or until lightly golden on top.
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