1/2cupwater + 1/2 cup water, added at separate times
1/2tablespoon+ 1/2 tablespoon chili powder, added at separate times
1teaspoon+ 1/2 teaspoon ground cumin, added at separate times
3/4teaspoonfine sea salt
2extra large garlic cloves, minced
1 15ozcan low-sodium chickpeas, drained & rinsed well (IF YOU ARE NOT A FAN OF CHICKPEAS, THEN USE BLACK BEANS INSTEAD)
Optional garnish: chopped avocado and hot sauce
First, you need to bake your potatoes. Preheat your oven to 400 degrees and place 4-5 sweet potatoes on a sheet pan lined with parchment paper. Bake them for 45 minutes to an hour. This will vary depending on how large yours are. Mine were about medium size and took 50 minutes.
While your potatoes are cooking, gather your remaining ingredients, so they are ready to go. Chop your onion, bell pepper and garlic. Do not start cooking them until you have about 15 minutes remaining for your potatoes, to ensure everything will be nice and warm at the same time before serving.
Add the onion, bell pepper, only the first 1/2 cup of the water, only the first 1/2 tablespoon chili powder, only the 1 teaspoon of cumin and the salt to a large pan. Stir and turn to medium heat. Once it begins to boil, let it cook for 8 minutes. All the water should nearly be gone by now.
Add the remaining 1/2 cup water and the garlic. Cook 2 more minutes and then add the corn, chickpeas and remaining 1/2 tablespoon of chili powder and remaining 1/2 teaspoon cumin. Stir and cook a few more minutes until it's all heated through and thickened. It should have thickened some but still be moist. Add more water if needed. Taste and add any more salt/spices if desired.
Serve immediately over the sweet potatoes. I then garnished with chopped avocado, extra dose of chili powder sprinkled on top and some of my favorite hot sauce. Of course, hot sauce! I was the only one who did hot sauce though in my family.