Baked sweet potato with spiced chickpeas recipe

Baked sweet potato with spiced chickpeas recipe

23 ratings

Load up earthy sweet potatoes with paprika-roasted chickpeas, wilted spinach and punchy harissa yogurt for a simple yet satisfying lunch for two. What's more, this easy dish is totally gluten- and meat-free, and makes a great work lunch as it can be reheated in a flash. See method

  • Serves 2
  • 5 mins to prepare and 35 mins to cook
  • 468 calories / serving
  • Healthy

Ingredients

  • 2 medium sweet potatoes (about 250g each), halved lengthways
  • 1 tbsp olive oil
  • 400g tin chickpeas, drained, rinsed and patted dry
  • 1 tsp smoked paprika
  • 1 large garlic clove, crushed
  • 1 small red onion, finely sliced
  • 75g spinach
  • 150g 0% fat Greek-style yogurt
  • 2 tsp Harissa paste

Each serving contains

  • Energy

    1985kj
    468kcal
    23%
  • Fat

    11g 15%
  • Saturates

    2g 9%
  • Sugars

    21g 23%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 79.5g Protein 19g Fibre 10.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Rub the sweet potato halves with 1 tsp oil. Place, cut-side down, at one end of a lined baking tray and bake for 10 mins.
  2. Meanwhile, in a bowl, mix the chickpeas with 1 tsp oil, the paprika and garlic. Tip onto the other end of the baking tray and roast for 25 mins alongside the sweet potatoes, stirring the chickpeas halfway through cooking.
  3. Heat the remaining 1 tsp oil in a frying pan and soften the red onion over a low heat for 5 mins. Add the spinach and 1 tbsp water and stir-fry for 1 min more until the spinach has wilted. Stir in the roasted chickpeas.
  4. Mix the yogurt with the harissa in a small bowl.
  5. Serve 2 sweet potato halves per person, topped with spoonfuls of the spiced chickpeas and spinach, and the harissa yogurt. If taking to work to eat, reheat the sweet potato in the microwave on medium until hot throughout, then serve with the chickpea mix and harissa yogurt.

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