Sweet Potatoes topped with Spicy Chickpeas

This is a twist on the age old classic jacket potato! For this recipe adding the both the crunchy and spicy chickpeas against the cool lemony yogurt and the soft potato gives your tastebuds all the joy they can handle. It works really well and I usually make a big batch of the roasted chickpeas to have throughout the rest of the week. The chickpeas in this recipe are a tasty yet healthy snack, they can be a crunchy salad topping or great to chuck on top of a homemade bowl of soup! Just pop them in the oven coated in oil and your favourite spices and they can stay crunchy in an air tight container for up to a week! Also never through away the liquid in a can of chickpeas! Known as aquafaba, the chickpea water can be used as a vegan substitute in loads of recipes which usually involve eggs, from meringue to mayo, this ingredient is a handy one to keep! This recipe makes enough for two people. Enjoy!

Pre Time And Cook time

Prep Time: 5min
Cook time: 35min

ingredients:

2 medium sweet potatoes (about 250g each), halved lengthways

1 tbsp olive oil

400g tin chickpeas, drained, rinsed and patted dry

1 tsp smoked paprika

1 large garlic clove, crushed

1 small red onion, finely sliced

75g spinach

150g 0% fat Greek-style yogurt

2 tsp Harissa paste

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Method:

Preheat the oven to gas 6, 200°C, fan 180°C. Rub the sweet potato halves with 1 tsp oil. Place, cut-side down, at one end of a lined baking tray and bake for 10 mins.
Meanwhile, in a bowl, mix the chickpeas with 1 tsp oil, the paprika and garlic. Tip onto the other end of the baking tray and roast for 25 mins alongside the sweet potatoes, stirring the chickpeas halfway through cooking.
Heat the remaining 1 tsp oil in a frying pan and soften the red onion over a low heat for 5 mins. Add the spinach and 1 tbsp water and stir-fry for 1 min more until the spinach has wilted. Stir in the roasted chickpeas.
Mix the yogurt with the harissa in a small bowl.
Serve 2 sweet potato halves per person, topped with spoonfuls of the spiced chickpeas and spinach, and the harissa yogurt. If taking to work to eat, reheat the sweet potato in the microwave on medium until hot throughout, then serve with the chickpea mix and harissa yogurt.

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