Sadhguru's hearty Chickpea and Sweet Potato Pie is perfect for winter lunch; here's why

Sadhguru often shares seasonal treats that one should consume to make the best of the season. As per his post on the Isha Foundation website, this chickpea and sweet potato pie is a healthy and perfect dish to enjoy for lunch. Wondering why? Well, the winter season offers fresh and new sweet potatoes that offer subtle sweetness, which makes the dish even more delectable. And the use of chickpeas not only adds nutrition but also taste and a feeling of fullness and makes the dish an ideal winter lunch. Scroll down to read the recipe and how it can benefit you.

Sweet potatoes and chickpeas are two superfoods that are known for their nutritional profile and health benefits. Sweet potatoes are a nutritious and naturally sweet root vegetable. They are rich in fiber, vitamins, minerals, and antioxidants. Per 100 g of this root vegetable offers 86 calories and 3 g of fiber and is also rich in vitamins C and B6, potassium, and manganese, making it a healthy choice for people of all age groups. They have a lower glycemic index than white potatoes (especially when boiled), making them suitable for diabetics when consumed in moderation. Chickpeas on the other hand are a rich source of protein and other essential nutrients. According to the USDA, dry chickpeas contain approximately 20.47 grams of protein per 100 grams. Interestingly, chickpea protein quality is considered superior to many other pulses, providing essential amino acids and bioactive peptides with various health benefits. As per Sadhguru's post on Isha Foundation website, this pie dish is a healthy amalgamation of bread, sweet potato and cheese that can be easily made at home. Take a look at the recipe.

500 gms sweet potato, 1/4 cup cabbage, 1/2 cup mushrooms, 1/2 cup chickpeas, 1/2 cup hard cheese, 1 carrot, 2 celery sticks, 2 tomatoes, 1/2 cup mint, 1/2 cup coriander leaves. 3-4 bread slices, 1 tbsp butter, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 lemon zest, and 1 tbsp black pepper

Soak the chickpeas overnight. Pressure-cook them the next day with a teaspoon of salt. Drain the chickpeas and keep aside 1 cup of the water/stock in which the chickpeas were cooked, for later use.

Now, slowly toast the bread slices, cut them into small pieces, and leave them out to dry. Coarsely powder the toast pieces in a grinder to make bread crumbs and keep them aside. In the meantime, preheat the oven to 200°C.

Now, peel and chop the sweet potatoes into roughly 2 cm chunks. Boil them in salt water for 10 to 15 minutes, or until tender. Drain the water and leave the sweet potato chunks to dry.

Next, mash the cooked sweet potatoes with the butter and a pinch of salt and pepper until smooth; set aside.

Add the coriander powder with 1 tablespoon olive oil in a medium-sized pan over medium heat. Then add the sliced cabbage, carrots, and celery. Add half of the chopped green coriander leaves. Cook these vegetables for around 5-7 minutes, or until soft.

In the meantime, roughly chop the mushrooms and tomatoes. Add to the pan along with the vinegar. Cook for a few minutes, then turn up the heat, and allow it to boil. Add the chickpeas and the stock, and cook until slightly thickened. Add the remaining coriander leaves and transfer the mixture to a large baking dish.

Spread the mashed potatoes over the top, using the back of a spoon. Mix the grated cheese, lemon zest, breadcrumbs, and 1 tablespoon of olive oil.

Sprinkle the mix over the mash, bake for 10 minutes. Next, place under the grill (top heating element in the oven) for a further 2 to 3 minutes, or until golden brown. Garnish with finely chopped mint leaves and serve.

Images Courtesy: istock