Sweet Potato, Spinach and Chickpea Bake

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel two of the onions and cut each into eight wedges.
  • Pour 4 tbsp of the oil in a large roasting tin.
  • Add the onion, cubed sweet potatoes and peppers and mix well with the oil.
  • Turn the oven to 200c/400F/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.
  • Meanwhile peel and roughly chop the other onion.
  • Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften.
  • Add the garlic and spice mix and stir well.
  • Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes.
  • Stir in the stock, then check the seasoning adding salt and a little sugar to taste.
  • Stir in the chickpeas.
  • When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well.
  • Turn the oven temperature down to 190C/375F/Gas5 and cook for another 20 to 30 minutes until vegetables are well cooked, turning them half way through.
  • Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake.
  • Return the tin to the oven for another 5 minutes.
  • Serve with sour cream or yoghurt.
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