Vegetarian

Sweet potato and chickpea shepherd's pie takes 30 minutes to prepare.

Sweet potato and chickpea shepherd's pie takes 110 minutes to cook.

Sweet potato and chickpea shepherd's pie makes 6 servings.

The ingredients for Sweet potato and chickpea shepherd's pie are:

sweet potatoes, 2 lbs, scrubbed well
Olive Oil, Extra Virgin, 1 tbsp
Onions, raw, 1 large, finely chopped
Curry powder, 1 3/8 tbsp
Butter, unsalted, 1 tbsp
Pepper, black, 0.5 tsp
Chickpeas (garbanzo beans), 3 cups
Low Sodium Vegetable Broth, 1 1/2 cups
Brown Sugar, 1 tsp unpacked
Cornstarch, 1 1/2 tbsp
Cilantro, raw, chopped, 2 tbsp
Fat Free Sour Cream, 1/4 cup

Here is how you make Sweet potato and chickpea shepherd's pie:

Preheat oven to 350. Prick each sweet potato a few times with fork or skewer. Place on baking sheet & bake until completely soft when squeezed & juices are running out of pierced holes. Small ones done in 45 min., large ones maybe 1 1/2 hrs. Transfer to platter to cool.Meanwhile, heat oil in large saute pan over med-high heat. Add onion, season with salt to taste. Cook for 5-6 mins., stirring occasionally, till softened; then add butter & curry powder; season with pepper to taste, stirring to combine.Stir in chickpeas, 1 1/4 c. of veg broth, & the brown sugar. Once mixture is bubbling at edges, reduce heat to medium & cook 10 mins.Whisk remaining 1/4 c. veg broth with the cornstarch till cornstarch is dissolved. Add to chickpea filling; increase heat to medium-high so broth comes to boil. When the liquid has thickened, remove from heat & stir in the chopped cilantro. Transfer to 8-x-11 in. baking dish or something similar.Cut each sweet potato in half lengthwise. Scoop flesh from skin & transfer to bowl; discard skins. Add sour cream & season with salt & pepper to taste; use masher or large fork to smash potatoes until other elements are thoroughly incorporated.Drop dollops of sweet potato mixture on top of chickpea filling, spreading with a small spatula to cover. Bake at 350 for 20-25 mins., until sauce is bubbling up around sides of dish.Serving Size: Makes 8 3/4-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user RUTHXG.

The nutritional information for Sweet potato and chickpea shepherd's pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 287.2

• Total Fat: 6.2 g
• Cholesterol: 6.1 mg
• Sodium: 412.1 mg
• Total Carbs: 51.0 g
• Dietary Fiber: 8.5 g
• Protein: 8.0 g

The dietary needs meet for Sweet potato and chickpea shepherd's pie is Vegetarian