Sweet-Potato Latkes

Ingredients:
1 lb sweet potatoes, peeled and coarsely grated in food processor
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
canola or olive oil, for frying

Stir together potatoes, scallions, flour, eggs, salt, and pepper.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

Pasta with Broccoli & Chickpeas

Ingredients:
1¼ cup canned chickpeas, drained
2 Tbsp olive oil
2 tsp salt
1 generous cup broccoli florets
3-4 oz small pasta (bowties)
4 Tbsp minced red onion (optional)
1 Tbsp minced garlic
½ tsp red pepper flakes (optional)
1 cup diced canned plum tomatoes
freshly ground black pepper
2 Tbsp fresh toasted bread crumbs
grated cheese

Put the chickpeas in a bowl and drizzle with olive oil. Bring a large pot of water to boil. Add salt and drop broccoli. Cook until tender 4-5 minutes. Remove with slotted spoon and refresh in cold water. Drain and set aside. Drop pasta in water and cook.

Heat 2 Tbsp olive oil in saute pan over medium heat. Add onions and cook until tender, about 8 minutes. Add garlic, red pepper flakes and chickpeas and cook for 2 minutes. Add tomatoes and broccoli and cook until hot. Season with salt and pepper. Drain pasta when al dente and add to sauce with bread crumbs. Warm through. Transfer to bowl and sprinkle with cheese.