Ingredients
Scale
- 2 tablespoons olive oil
- 1 large white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon ground mustard
- 10 ounce bag frozen peas
- 20 ounces cooked chickpeas (I love the pouches from Thrive)
- 2 baked sweet potatoes, mashed
Instructions
- Preheat oven to 425 degrees F.
- Heat a medium, oven safe stockpot over medium heat. Once hot add the oil followed by the onion, garlic, pepper, salt, pepper flakes, and mustard. Sauté, stirring frequently, for about five minutes, until fragrant and the onions are translucent and perhaps beginning to brown. Add the peas and chickpeas and cook, stirring occasionally, for about 5 more minutes.
- Spread the mashed sweet potatoes on top and bake for about 20 minutes until bubbling. Serve immediately or cool completely and store in air tight containers in the refrigerator for up to 3 days or the freezer for up to 3 months. Reheat in the microwave in 1 minute increments, stirring in between, until piping hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes