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Heat the oven to 400°.
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Scrub the sweet potatoes clean and place them on a baking dish.
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Cut the top off the garlic bulb, exposing the still encased bulbs.
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Place the bulb on a piece of foil, drizzle some olive oil over the top, sprinkle salt and pepper.
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Seal the garlic in the foil, making sure it is sealed.
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Place it on the same baking sheet with the sweet potatoes.
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Place the pan in the oven and cook for 40-45 minutes, or until the sweet potatoes are fork tender.
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After about 20 minutes, flip the sweet potatoes over to help them cook evenly.
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While the sweet potatoes and garlic are roasting, put the lentils in a saucepan, add two cups of water and a bit of salt.
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Set it to boil.
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Cook for 30 minutes.
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They will be tender when done.
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In a small bowl, combine the cumin, black pepper, coriander, salt, and cinnamon.
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Mix well so there are no clumps of any one spice.
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Set aside.
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Dice the onion and bell pepper and place it in a large mixing bowl.
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Open, drain and rinse the chickpeas.
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Add to the mixing bowl along with the chopped cilantro.
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When the sweet potatoes are done, and slightly cooled, peel and cube them.
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Place them in a large mixing bowl that has the chickpeas, diced onions, and peppers.
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Toss it all gently together.
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Squeeze the roasted garlic out of the bulb and roughly chop it with a knife.
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Toss it into the bowl.
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Using a slotted spoon, spoon out the lentils from the cooking liquid
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Drain off as much liquid as possible, but leaving a bit clinging to the lentils-add them to the bowl.
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Toss all the ingredients together in the bowl then add the spices that have been reserved.
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Pour half over the ingredients, stir, then add the remaining spices.
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Take care to make sure the spices have been evenly distributed.
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In another small bowl, whisk together the olive oil and the vinegar until it is emulsified.
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Pour it over the ingredients in a large bowl and toss quickly, coating the entire salad in the vinaigrette.
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This is perfect served at room temp or chilled.