Baked sweet potato with smoky chickpeas

A great alternative to sandwiches at lunchtime – any canned beans work well

2 ratings

30 minutes
Serves 1
3.5 of 5 a day

Nutrition: Per serving

Kcal430
Fat7.1g
Salt0.3g
Sugar27g

Recipe by: Sarah Drabble | Nutritionist

Pulses, such as the chickpeas in this recipe, are a great way to reshape your plate. They’re a good source of fibre and count towards your 5 A DAY, too.

Ingredients

1 small sweet potato, trimmed
1 teaspoon olive oil
½ small red onion, finely sliced
1 x 210g can chickpeas, in water, drained, rinsed and dried
½ teaspoon smoked paprika
120g passata
1 clove garlic, finely diced
40g baby spinach
1 tablespoon fat-free Greek-style yoghurt

Method

Preheat the oven to 200ºC/Fan 180ºC.
Place the sweet potato on a baking tray in the oven and cook for about 40 minutes, or until soft.
While the potato cooks, warm the oil in a non-stick sauce pan over a medium-high heat. Add the onion and cook for about 3 minutes, stirring regularly, until the onion starts to soften.
Add the chickpeas, sprinkle with smoked paprika and toss gently. Then add the passata and garlic; and stir. Reduce the temperature and allow to simmer for 5 minutes.
Add the spinach, stir and cover for about 2 minutes, until wilted.
Place the sweet potato on a serving dish, cut in half and spoon the chickpea mixture over the top. Top with the yoghurt and serve.

You can use any type of canned beans (without salt) instead of chickpeas in this recipe