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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
I’ve turned my favorite Friday night savory chickpea staple into one that will fit onto your Rosh Hashanah table just right. Catch up on all our Rosh Hashanah in 5 takeovers here!
1 large shallot, peeled and chopped (want to sub out a leek, sure. Let us know how it turns out.)
1 apple, peeled and chopped
1 sweet potato, peeled and chopped
1 can Glicks Chickpeas, drained and rinsed
2 tablespoons capers, unrinsed and drained
1/2 cup Gefen Olive Oil
salt
pepper
red pepper flakes
drizzle of silan, such as Heaven & Earth Date Syrup
sprigs of thyme
1 small orange, sliced thin
Preheat oven to 375 to 400 degrees Fahrenheit.
Prepare an oven-proof dish with spray, add the chopped shallot, apple, and sweet potato with some of the olive oil, stir and bake in the oven for 10 to 12 minutes until softened.
Add the chickpeas, capers, the balance of the olive oil, and stir it all up. Add some salt and pepper, even a few shakes of red pepper flakes.
Smooth it out in the dish, give a light circular drizzle of silan (or honey if you wish, not too much), top with sprigs of thyme and thin orange slices. Cover and put back in the oven for 30 minutes.
Serve warm. Goes phenomenally well with bread and challah!
Photography by @davidbeydaphotography
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