I usually think of barbecue anything as summer food, because of the whole grilling thing. But that’s pretty silly, as I rarely grill myself — I just like to drown things in barbecue sauce! So with that in mind, barbecue is perfect for winter. Sweet, spicy, saucy and delicious. And this is one meal that fits all of those categories. In fact, I’d probably turn my nose up at this bowl on a hot day, but the other night when it was freezing out and I was perusing my list of blog recipe ideas to make, this sucker caught my attention right away. My initial idea was just barbecue chickpeas over polenta, but then when I was at the store shopping for this recipe a sweet potato caught my eye, and I was a goner. And okay, throwing a sweet potato and chickpeas in sweet barbecue sauce over some polenta does make for the mother of all carby meals, but I’m okay with that. If there’s ever a time that I’m okay with layers of carbs piled on carbs, it’s mid-February. I’ll try to come up with some lighter barbecue fare come summer. ;)
