Golden Harvest Bowl

A comforting and flavorful dish with creamy chickpea puree, crispy fried yams, sweet caramelized onions, nutty peanut chimichurri, crispy fried shallots, and fresh herbs.

Ingredients

CHICKPEA PUREE:

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tbsp olive oil

• 1 clove garlic, minced

• ½ tsp cumin

• ½ tsp smoked paprika

• Juice of ½ lemon

• ¼ cup water or Coconut milk ( as needed for consistency)

• Salt and pepper to taste

• FRIED YAMS:

• 2 medium yams, cut into wedges or cubes

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 1 cup vegetable oil (for frying)

CARAMELIZED ONIONS:

• 1 large onion, thinly sliced

• 1 tbsp butter or olive oil

• 1 tsp brown sugar (optional)

• 1 tbsp balsamic vinegar (optional)

• PEANUT CHIMICHURRI:

• ¼ cup roasted peanuts, finely chopped

• ½ cup fresh parsley, chopped

• ¼ cup fresh cilantro, chopped

• 1 clove garlic, minced

• 1 tbsp red wine vinegar

• 3 tbsp olive oil

• ½ tsp red pepper flakes (optional)

• Salt to taste

FRIED SHALLOTS:

• 1 shallot, thinly sliced

• ½ cup vegetable oil (for frying)

GARNISH:

Fresh parsley, cilantro

Instructions

Make the Chickpea Purée

1. In a food processor or blender, combine chickpeas, olive oil, garlic, cumin, paprika, lemon juice, and salt.

2. Blend while slowly adding water until smooth and creamy. Adjust seasoning as needed.

Fry the Yams

1. Heat vegetable oil in a skillet over medium-high heat.

2. Toss yams with salt, pepper, and paprika.

3. Fry in batches for about 5-7 minutes, flipping occasionally, until golden and crispy. Drain on a paper towel.

Caramelize the Onions

1. Heat butter or olive oil in a pan over medium-low heat.

2. Add onions and cook slowly, stirring occasionally, until soft and golden (about 20-25 minutes).

3. Optional: Add brown sugar and balsamic vinegar for extra depth.

Make the Peanut Chimichurri

1. In a bowl, combine chopped peanuts, parsley, cilantro, garlic, vinegar, olive oil, and red pepper flakes.

2. Stir well and season with salt to taste.

Fry the Shallots

1. Heat vegetable oil in a small pan over medium heat.

2. Fry sliced shallots until crispy and golden brown (about 3 minutes). Drain on a paper towel.

Assemble the Golden Harvest Bowl

1. Spread a generous scoop of chickpea purée on a plate or bowl.

2. Arrange crispy yams on top.

3. Spoon over caramelized onions and peanut chimichurri.

4. Sprinkle with fried shallots and fresh herbs.

5. Serve warm and enjoy!