Moroccan Chickpeas with Sweet Potato Mash and Green Beans
Nutrition per serving
| Calories | 387 kcal |
| Protein | 13.4 g |
| Carbs | 66 g |
| Fats | 10.6 g |
| Saturated Fat | 1.3 g |
| Monounsaturated Fat | 5.6 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 18.5 g |
| Fiber | 18.1 g |
| Sodium | 686 mg |
Ingredients
| Beans, Green Snap | |
| Lemon | |
| Cinnamon | |
| Cumin Powder | |
| Chopped Tomatoes (canned) | |
| Olive Oil | |
| Dried Apricot Halves | |
| Vegetable stock/broth | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Sweet Potato |
Preparations
1. Top and tail the green beans.
1. Top and tail the green beans.
2. Finely chop the apricot.
3. Zest/juice a ¼ of a lemon.
Cooking Instructions
1. Place the sweet potatoes in a saucepan of boiling water over the hob. Boil for about 25 minutes, until very soft. Once cooked, drain and mash using the back of a fork.
1. Place the sweet potatoes in a saucepan of boiling water over the hob. Boil for about 25 minutes, until very soft. Once cooked, drain and mash using the back of a fork.
2. In a non-stick pan, heat ½ a tbsp of olive oil over medium heat. Add the chickpeas along with a pinch of salt (optional) and pepper, the cinnamon, cumin, tinned tomatoes, vegetable stock, a tsp of lemon juice and a pinch of lemon zest. Stir everything together, then add the green beans and apricots.
3. Cook the mixture, uncovered for 5 minutes or until the green beans are tender.
4. Serve in a bowl on top of the sweet potato mash.