Chickpeas in Saffron Roasted Red Pepper Sauce over Caramelized Onion Spaghetti Squash & Mashed Sweet Potatoes

My amazing saffron roasted red pepper sauce is so versatile, I use it on dishes with beans and rice, pasta, and tofu. I really can’t explain saffron. It’s essence is ethereal; it makes everything taste fresh.

I got the spaghetti squash and sweet potatoes at the farmer’s market, roasted the peppers yesterday, and also made chickpeas. I figured it would be a nice Sunday dinner. It is actually very easy but because the spaghetti squash has to cook, it does takes time.

(Makes about 4 servings)

Saffron Roasted Red Pepper Sauce
1/2 cup vegetable broth
1/2 cup water
1/2 white wine
Pinch saffron threads
2 roasted red peppers
2 tbsps chickpea miso
1 tbsp fresh lemon juice
(this is makes about 2 cups)

1 spaghetti squash
2 really big onions
Olive oil

4 sweet potatoes
Earth Balance
Soy milk
Salt

2 cups chickpeas, soaked overnight and cooked 

Preheat the oven to 400. Cut the spaghetti squash in half and place it cut side down in a baking dish with water about halfway up the side of the squash. Bake for 45 minutes.

Slice the onions into thin semi circles and place in a pan with a drizzle of olive oil.  Let the onions caramelize for about 30 minutes. Salt them at the 15 minute mark.

Peel and cut the sweet potatoes. Boil them.

To make the sauce, combine the vegetable stock, water, and white wine in a pot. Drop in the saffron threads and bring it to a boil, steeping the saffron. Place the roasted red peppers and the chickpea miso into the processor and process until combined. Add to the liquid with a tablespoon of lemon juice and let it simmer to combine.

Take the spaghetti squash out of the oven and let it sit until you can handle it. Then using a fork, scrape out the inside. Add into the pan with the onions and combine well.

Mash the sweet potatoes adding Earth Balance, soy milk and salt to taste.

Add the chickpeas into the sauce to heat them up.

To plate it up, drop the mashed potatoes into the bottom of a bowl and make a well. Next, drop a big spoonful of caramelized onions and spaghetti squash. Top with a heaping spoonful of chickpeas and sauce. Add as much sauce as you like. Enjoy!

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