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Baked sweet potatoes with spiced chickpeas
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2 medium sweet potatoes
2 tbsp sunflower oil
400g can chickpeas, drained
½ tsp ground coriander
½ tsp Cooks’ Ingredients Pul Biber
¼ tsp ground cinnamon
100g baby leaf greens, stems removed, leaves shredded
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:
2 of your 5 a day/vegan/gluten free/source of fibre