Roasted Sweet Potato with Crispy Spiced Chickpeas
Nutrition per serving
Calories | 399 kcal |
Protein | 12.3 g |
Carbs | 52 g |
Fats | 17.3 g |
Saturated Fat | 2.3 g |
Monounsaturated Fat | 10.5 g |
Polyunsaturated Fat | 2.7 g |
Sugars | 12.9 g |
Fiber | 14.4 g |
Sodium | 451 mg |
Ingredients
Sweet Potato | |
Cherry Tomatoes | |
Parsley | |
Chickpeas (Garbanzo Beans, Bengal gram), mature seeds, canned, drained solids | |
Lemon | |
Baby Rocket | |
Green Bell Pepper (capsicum) | |
Olive Oil | |
Chermoula Spice |
Preparations
1. Preheat the oven to 220 C (430 F)
1. Preheat the oven to 220 C (430 F)
2. Slice the sweet potato in half lengthways.
3. Halve the cherry tomatoes.
4. Finely chop the parsley.
5. Remove the core/slice the pepper into 1cm strips.
6. Drain/rinse the chickpeas.
Cooking Instructions
1. Evenly coat the sweet potato in a tsp of olive oil. Place onto a baking tray and cook in the oven for about 20-25 minutes until cooked through.
1. Evenly coat the sweet potato in a tsp of olive oil. Place onto a baking tray and cook in the oven for about 20-25 minutes until cooked through.
2. Place the chickpeas in a bowl with a tsp of oil, the Chermoula spice and a pinch of salt and pepper. Add the peppers and half of the cherry tomatoes and gently mix to combine. Remove the sweet potato from the oven and scatter the chickpeas/vegetables around the sweet potatoes.
Return to the oven and cook for a final 10 minutes.
3. To make the salad, in a bowl, combine the rocket with the remaining tomatoes, a tsp of olive oil, ¼ tsp of lemon juice and a pinch of salt and pepper. Gently mix to coat.
4. When the sweet potato is ready, remove from the oven and lightly mash the potato inside the skin.
5. Serve the sweet potato with the chickpeas/tomato/peppers over the top and the salad on the side. Sprinkle over the parsley.