Chickpea Sweet Potatoes with Salad
Nutrition per serving
| Calories | 317 kcal |
| Protein | 8.4 g |
| Carbs | 36.7 g |
| Fats | 15.7 g |
| Saturated Fat | 2.1 g |
| Monounsaturated Fat | 10.3 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 9.4 g |
| Fiber | 9.6 g |
| Sodium | 261 mg |
Ingredients
| Sweet Potato | |
| Cherry Tomatoes | |
| Parsley | |
| Cumin Powder | |
| Ground Coriander (cilantro) | |
| Sweet Smoked Paprika | |
| Arugula (Rocket) | |
| Olive Oil | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Lemon Juice |
1. Preheat oven to 200 C (392 F).
2. Finely chop the parsley.
3. Halve the cherry tomatoes.
4. Drain/rinse the chickpeas.
5. Wash the skin of the sweet potato and slice in half lengthways. Baste each sweet potato on both sides in ½ a tsp of olive oil. Place them onto a baking tray skin side up and sprinkle over a pinch of salt and pepper. Place in the oven and cook for about 20 minutes until tender.
6. Meanwhile, add the chickpeas, a tsp of olive oil, paprika, cumin, coriander and a pinch of salt and pepper in a mixing bowl and stir to coat. Add half of the cherry tomatoes and gently mix.
7. Remove the baking tray from the oven and scatter the chickpeas and tomatoes around the potatoes. Return to the oven and continue to cook for 10 minutes.
8. To make the salad, in a serving bowl, add the rocket with the remaining cherry tomatoes, ¼ tsp of lemon juice, 1 tsp of olive oil and a pinch of salt and pepper. Gently mix to coat.
9. Remove the sweet potatoes from the oven once cooked. Turn the sweet potatoes over and gently mash a little bit of the inside with the back of a fork.
10. Place the sweet potatoes onto a serving plate and spoon the roasted chickpeas/tomatoes on top of the potatoes.
11. Serve with a sprinkle of parsley on top and the salad as a side dish.