Roasted Ufi (Tongan Yam) & Chickpea Herb Skillet – Authentic Tonga Recipe
Golden-roasted island yams and chickpeas tossed in fragrant garlic coconut oil.
- Country of Origin
- 🇹🇴 Tonga (Polynesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Cubed yam or sweet potato, Crispy chickpeas, Wilted greens, Coconut oil, Garlic
Ingredients for Roasted Ufi (Tongan Yam) & Chickpea Herb Skillet (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed yam or sweet potato, prepped into bite-sized pieces
- 1.5 cups crispy chickpeas, washed and trimmed
- 1 cup wilted greens
- 1 medium onion and 3 cloves garlic, finely minced with coconut oil
- 1.5 tbsp traditional Tonga seasoning (garlic, rosemary, sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, coconut oil, and garlic, rosemary, sea salt for 3 minutes until fragrant.
- Combine cubed yam or sweet potato and crispy chickpeas with the sautéed aromatics and layer evenly into the baking dish.
- Top with wilted greens and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.