Roasted Chickpea, Sweet Potato and Apple Grain Recipe

Name: Roasted Chickpea, Sweet Potato and Apple Grain
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup quinoa, barley or other grain/grain blend; 2 cups CAMPBELL’S ® Ready To Use Mushroom Broth; 1 can 19 oz chickpeas (garbanzo beans), rinsed and drained; 2 each sweet potato, diced; 1 each apple, diced; 2 tbsp olive oil; 1 tbsp mild curry paste; 6 cups packed baby spinach

Ingredients

1 cup quinoa, barley or other grain/grain blend
2 cups CAMPBELL’S ® Ready To Use Mushroom Broth
1 can 19 oz chickpeas (garbanzo beans), rinsed and drained
2 each sweet potato, diced
1 each apple, diced
2 tbsp olive oil
1 tbsp mild curry paste
6 cups packed baby spinach

PREP TIME 5m	COOK TIME 25m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Preheat oven to 400°F (200°C).
In medium saucepan, bring quinoa and broth to a boil.
Reduce heat to low, cover and cook until liquid has been absorbed and quinoa is tender, about 15 minutes. Set aside.
While the quinoa cooks, toss chickpeas, sweet potatoes, apples, olive oil and curry paste together until coated.
Transfer to a large parchment lined rimmed baking sheet.
Roast in oven, turning occasionally, until chickpeas are crisp and sweet potatoes and apples are golden, about 20 minutes.
Place spinach in same bowl.
When vegetables are done, immediately put them into bowl on top of spinach, letting the residual heat wilt spinach.
Let sit for about 5 minutes.
Divide quinoa over 4 bowls.
Arrange chickpea mixture over top of each.
Drizzle with olive oil if desired.