Saucy Chickpeas and Sweet Potato
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 2
Ingredients
- 2 sweet potatoes (appox 7oz/200g each)
- 1 small onion
- 2 garlic cloves
- 2 tablespoons balsamic vinegar
- 1 tablespoon vegetarian worcestershire sauce
- 14 ounces canned tomatoes
- 1 vegetable stock cube
- 2 spring onions
- 14 ounces canned chick-peas
Directions
- Wash the potatoes and prick them with a knife. Cook them in an oven preheated to 200°C/400°F/Gas Mark 6 for just over an hour or until soft.
- Start to cook the chickpea sauce about 30 minutes before the potatoes finish cooking. Finely slice the onion and crush the garlic and fry in a little olive oil with 1 tablespoon of balsamic vinegar and Worcestershire sauce.
- Add the tinned tomatoes and stock cube.
- Add the chickpeas and heat them thought, stirring occasionally. 5 minutes before serving add the remaining balsamic vinegar and the chopped spring/green onions. Mix in well. Slice open the potatoes and serve the chickpeas inside.
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