Sweet Potatoes and Chickpeas with Walnut-Kale Pesto

The inspiration behind this meal was actually a frozen Kashi meal, Mayan Bake.  It's delicious, if you haven't tried it - quinoa, black beans, plantains, sweet potatoes, and kale.  I loved the idea of sweet potatoes and kale.  I enjoy the hearty green, but I get sick of just cooking it up with some onions and mushrooms.  So, I did a google search for "kale pesto" and bought some walnuts and I was ready to go.  

The first time I made this, I tossed it with pasta instead of chickpeas and I used a lot more olive oil.  I wanted a chunkier pesto this time around - just add the olive oil until you like what you see.  Also, I tried using lacinato or Tuscan kale this time around, but I recommend the regular curly kale, since it cooks softer and makes a smoother pesto.  

The flavors in this are pretty subtle, so it might not be an instant crowd pleaser.  Kale just doesn't pack the same punch as a basil or parsley based sauce.  But for me, it's hearty and healthy and with an extra sprinkle of Parmesan, it's a satisfying fall treat. 

Roasted Sweet Potatoes and Chickpeas with Walnut-Kale Pesto

1 large sweet potato, peeled and chopped into half-inch cubs

1 15-oz. can of chickpeas, drained and rinsed

1 bunch curly kale, torn into chunks
1/2 cup whole walnuts
4-5 cloves
1 tsp. lemon juice
Olive oil
1/2 cup shredded Parmesan, plus more for garnish

1) Pre-heat oven to 350 degrees.  Toss sweet potato with olive oil and salt and roast until soft and brown.  About 20 minutes into the cooking, throw in the chickpeas.

2) In a large pot, bring a cup or two of water to a boil. Add the kale and a pinch of salt and cook until the kale is very soft, about 10 minutes.

3) In a food processes, pulse the walnuts until coarsely chopped. Add kale, garlic and lemon juice.  While food processor is on, add olive olive until well blended and the consistency you like.  Taste at least once for garlic, salt, and lemon juice.

4) Stir in Parmesan.

5) When sweet potatoes and chickpeas are finished, toss in a large bowl with kale and garnish with additional parmesan.