- Sweet Potatoes With Spiced Roasted Chickpeas.jpg (51.74 KiB) Viewed 938 times
Takes: 1 hour
Serves: 4
No nutritional information available.
Ingredients
- 4 large sweet potatoes, pricked all over with a fork
- 400g can chickpeas, drained, rinsed and patted dry
- 1 tbsp olive oil
- ½ tsp chilli powder
- 2 tsp curry powder
- Salt
- 20g butter
- Pinch of chilli flakes, plus extra to serve (optional)
- 100g soured cream
- 2 tbsp pesto
- Fresh coriander leaves, to garnish (optional)
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Place the potatoes on a baking tray lined with baking paper and bake for 50 minutes until the flesh is soft and the skin crispy.
2. Mix the chickpeas with the olive oil, spices and a pinch of salt. Spread on a baking sheet lined with baking paper. Place in the oven 15 minutes before the end of the sweet potato cooking time and cook until crispy and hot.
3. Slice open the baked sweet potatoes, lengthwise. Spread each with a little butter. Fill with the chickpeas. Stir the chilli flakes into the soured cream and drizzle over the potatoes along with the pesto. Garnish with the coriander leaves, if using. Serve with extra chilli flakes, if liked.
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