Preserved Lemon Caesar Recipe
chickpea chimichurri, sweet potato chips
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Ingredients
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Preserved Lemons
Chickpea Chimichurri
Sweet Potato Chips
Method
Preserved Lemons
- 1
- 2
Seal and Store
Seal the jar tightly and let it sit at room temperature for 1 week, shaking it occasionally. After a week, store in the refrigerator for at least another 2 weeks before using.
Chickpea Chimichurri
- 3
Combine Ingredients
In a food processor, add canned chickpeas, parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.
- 4
Blend
Pulse until the mixture is well blended but still chunky. Adjust seasoning to taste.
Sweet Potato Chips
- 5
Prepare the Sweet Potatoes
Preheat the oven to 400°F (200°C). Slice sweet potatoes thinly using a mandoline or sharp knife.
- 6
Season and Bake
Toss the sweet potato slices with olive oil, salt, and paprika. Spread them out on a baking sheet in a single layer and bake for 20-25 minutes or until crispy, flipping halfway through.
