Sweet Potato Picadillo

For roasted chickpeas: 15-ounce canned chickpeas, drained

• 1/4 tsp cumin

• Pinch sea salt

• 1/2 tsp minced garlic

• 1/4 tsp cayenne

• 1/2 Tbsp olive oil

  
  

For Picadillo:

• 1 small onion or 1 1/3 cup chopped

• 1 bell pepper – chopped

• 1 tbsp olive oil

• 3 cloves garlic or 1 tsp minced

• 1 medium sweet potato peeled and finely chopped (About 2 cups)

• 1 tsp dried oregano

• 1 tsp cumin

• Optional 1/4 tsp chili powder

• 1/4 tsp cinnamon

• 2 bay leaves

• 8 oz stewed tomatoes (reserve 2 tbsp of juice, then drain if using canned)

• 1 tbsp red wine vinegar

• 2 tbsp tomato paste

• 1/2 tsp salt and black pepper each

• 3 tbsp raisins (optional)

• 1/2 cup pitted green olives sliced + 1/2 tbsp brine from olive jar