Baked Sweet Potato With Spiced Chick Peas and Yoghurt

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READY IN: 1hr 5mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat 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.
  • 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 half way through.
  • Fry the garlic, onion and chilli in the remaining 1 tbsp oil over a medium heat for 5 minutes, until the onion is soft and translucent.
  • 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 yoghurt and a sprinkling of coriander.
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