Baked sweet potatoes with spiced chickpeas

Baked sweet potatoes with spiced chickpeas

This hearty and satisfying recipe is as tasty as it is nutritious. Peppery Pul Biber is a traditional Turkish condiment of salted, oiled flakes of dried red pepper, and gives a warming and fruity flavour to this dish.

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Gluten freeVeganVegetarian
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins


  • 2 sweet potatoes
  • 2 tbsp sunflower oil
  • 400g can chickpeas, drained
  • ½ tsp ground coriander
  • ½ tsp Cooks' Ingredients Peppery Pul Biber
  • ¼ tsp ground cinnamon
  • 100g baby leaf greens, stems removed, leaves shredded
  • 1 Squeeze of lemon juice
  • 2 tbsp dairy-free coconut milk yogurt alternative


  1. Preheat the oven to 200ºC, gas mark 6. Pierce the potatoes in several places with a fork and place on a baking tray. Bake for 40 minutes (microwave 8-10 minutes), then cut the potatoes in half and score the flesh 1cm deep in a criss-cross pattern. Brush the cut side with 1/2 tbsp oil, season and return to the oven for 15 minutes or until tender.

  2. Just before the halved potatoes go back into the oven, heat a nonstick frying pan over a medium-high heat. Add the drained chickpeas and dry fry for 2 minutes, stirring occasionally, to remove any excess moisture. Add 1 tbsp oil, the spices and a pinch of salt and fry for 8-10 minutes, stirring regularly to prevent sticking. Tip out of the pan and set aside.

  3. Return the pan to the heat with the remaining oil and the shredded greens. Fry for 1 minute, then add 1 tsp water and fry for 1-2 minutes until wilted. Squeeze over a little lemon juice. Put 2 potato halves on each plate and top with the greens, spiced chickpeas and a spoonful of coconut milk yogurt alternative.


Typical values per serving when made using specific products in recipe


2,237kJ/ 533kcals



Saturated Fat












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