Baked sweet potato with smoky chickpeas

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 2 rating(s)
Baked sweet potato with smoky chickpeas recipe

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

30 minutes

Serves 1

Sarah Drabble

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.

Sarah Drabble

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

CALORIES: 430

FAT: 7.1g

5 A DAY: 3.5

SALT: 0.3g

SUGAR: 27g

Method

  1. Preheat the oven to 200ºC/Fan 180ºC.
  2. Place the sweet potato on a baking tray in the oven and cook for about 40 minutes, or until soft.
  3. 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.
  4. 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.
  5. Add the spinach, stir and cover for about 2 minutes, until wilted.
  6. 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

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