Waitrose and Partners
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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