Sweet Potato and Chickpea Curry: A Cozy Comfort Meal

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Enjoy this Sweet Potato and Chickpea Curry, a wholesome meal packed with flavor and nutrients.

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Prep Time 15

Cook Time 30

Chilling Time 30

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Mixture

2 cups Oats Use certified gluten-free oats if needed.
0.5 cup Cocoa Powder Opt for unsweetened to control sweetness.
0.5 cup Nut Butter Almond, peanut, or sunflower seed butter works well for nut-free.
0.25 cup Sweetener Honey, maple syrup, or agave syrup for a vegan alternative.

Optional Add-Ins

0.25 cup Cacao Nibs Sub for chocolate chips for a less sweet bite.
0.25 cup Shredded Coconut Provides texture and a hint of tropical flavor.
0.5 cup Chopped Nuts Use walnuts or pecans for variety.

Equipment

Large mixing bowl
Spatula
Baking Sheet
Refrigerator

Method

Step-by-Step Instructions

In a large mixing bowl, combine 2 cups of oats, 1/2 cup of unsweetened cocoa powder, 1/2 cup of nut butter, and 1/4 cup of your chosen sweetener. Mix until all ingredients are fully incorporated and you have a sticky dough.
Scoop out portions of the mixture and shape them into cookies about 1 inch thick. Place each cookie on a lined baking sheet, ensuring they are spaced at least an inch apart.
Cover your baking sheet with plastic wrap or aluminum foil, then refrigerate the cookies for at least 30 minutes.
Once chilled, remove the cookies from the refrigerator and enjoy them cold or at room temperature.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze cookies for up to 2 months.

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