Chocolate chickpea chilli in jacket sweet potato

28 Feb

Putting cocoa powder into foods counter-intuitively is so much fun. It’s a little bit like playing the mad scientist on a dreary Thursday night. It kinda proves the hypothesis that chocolate makes everything good. Everything.

The cocoa in this does give the dish a suggestion of cocoa, but mostly it makes it all luscious in glossy darkness and provides depth. Also, it helps chip away at the box of Cadbury’s we’ve had in the cupboard since August 2009. Let’s not look at expiry dates, eh? Let’s not.

  • 1 medium sized sweet potato, cut in half lengthways

Chile chocolate chickpea

  • 1 tin of chickpea
  • 2/3 tin of tomatoes
  • 1 tsp ground cumin
  • 1/2 one ancho chile
  • 1 small chipotle chile
  • 3/4 tsp unsweetened cocoa powder
  • chili flakes
  • oregano
  • 1 TBSP lemon juice

Pre-heat oven to 200C. When hot chuck sweet potato halves, wrapped in foil or baking paper, in there for 40 minutes – or until easily pierced with a toothpick.

Soak dried ancho and chipotle chiles in hot water for about 1o minutes.

Meanwhile (it’s always meanwhile), heat oil in a pan and add cumin.

Mash up chickpeas slightly, leaving about half un-smashed, and then throw them in the hot cumin oil. Add tomatoes, chili flakes, oregano and cook for 15 minutes.

Once thickened, add whole dried chiles and cocoa powder and about a tablespoon of chile soaking water.

Add a dash of lemon juice and salt to taste.

This here chocolate chickpea chile (aside from being swathed in glorious alliteration) is really versatile. We chucked it into our very first jacket potato eaten in England – true –  but I imagine it could be great as ‘beans on toast’ for brekkie, or just in Mexican dishes like enchiladas or burritos.

Estimated cost: £2.50

Musical accompaniment: Traditional Moroccan music on BBC Three

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