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Baked sweet potato with spiced chick peas and coconut milk yogurt
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You can switch up the spices used here; try smoked paprika and cayenne pepper for a Mexican kick.
2 sweet potatoes (about 250g each)
400g can chick peas, drained and rinsed
2 tbsp sunflower oil
1⁄2 tsp salt
1⁄2 tsp ground black pepper
1 tbsp cumin seeds
1 tsp ground cinnamon
1⁄2 tsp ground allspice
1⁄2 tsp ground turmeric
1 garlic clove, finely chopped
1 small onion, finely sliced
1⁄2 green chilli, finely chopped
2 tbsp coconut milk yogurt, such as Coyo
handful coriander leaves, roughly chopped
1 Preheat the oven to 200 ̊C, gas mark 6. Scrub the sweet potatoes and pat dry with kitchen paper. Prick the skin several times with a knife, then bake on a foil-lined tray for 1 hour or until the flesh is soft and tender.
2 Meanwhile, in a large bowl, mix the chick peas with 1 tbsp oil and the salt, pepper and spices. Spread evenly on a baking tray and roast in the oven with the sweet potatoes for the final 20 minutes of cooking time, stirring halfway through. Fry the garlic, onion and chilli in the remaining 1 tbsp oil over a medium heat for about 5 minutes, until the onion is soft and translucent.
3 To serve, toss the roasted chick peas through the onion mixture. Slice open the sweet potatoes and divide the chick pea mixture between them. Top each one with a dollop of coconut milk yogurt and a sprinkling of coriander.
Typical values per serving:
This recipe was first published in December 2017.
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