Sweet jacket potato with chickpeas and tomato
This dish doesn’t take much time to prepare, can easily be turned into meal prep lunches or dinners, and can be adapted to your tasting with some quick ingredient swaps.
Serves: 5 / Ready in: 15 mins - 1 hour (depending on cooking method) / Difficulty: 2/5 / Storing: Store each portion in a sealed container in the fridge for up to 3 days or freeze for up to 1 month.
Ingredients
5 medium-sized sweet potatoes (1 per meal or cut large ones into half)
800g tinned chickpeas, drained
800g tinned plum tomatoes
1 large white onion, chopped into small pieces
Thumb-sized piece of fresh ginger, sliced into small squares
2 cloves of garlic, crushed or sliced thinly
1 tsp Ras el Hanout
1 tsp Baharat
Salt & pepper
Coconut oil
Fresh baby spinach, washed
1 chilli, cut into thin slices
Bunch of fresh parsley or coriander, chopped
Optional extras
Feta cheese or cheddar to top
Some nuts or seeds to top (pine nuts, sunflower seeds)
Method
Start with cooking the sweet potatoes, in either the oven or the microwave. With a little olive oil and salt, rub the sweet potatoes. For the oven, place them on a baking tray and into a preheated oven at 200 degrees Celsius for approximately 1 hour, until cooked through and soft (cooking time varies depending on the size of the sweet potatoes). In the microwave, heat for approximately 8+ minutes. If cooking in the oven, wait 45 minutes before starting the next part.
In a large pan add coconut oil and turn the heat to medium, add the onions, chilli, ginger and gently cook for 5 minutes until they are soft and starting to brown. Add the garlic and spices for a few moments before adding in the chickpeas, stir together and add the plum tomatoes, crushing the tomatoes with the back of the spoon. Once the food has warmed through, stir in the spinach allowing it to wilt into the sauce. Season to your liking with salt and pepper.
It’s ready to serve, place your sweet potato on the plate and top it with the chickpeas, finishing it with fresh parsley.
To keep, store it in air-tight containers in the fridge for up to 4 days. Or freeze and re-heat in the microwave until all cooked through and hot.
Nutritional information, per serving, includes feta
kcal: 401
Fat: 8.8g
Saturates: 5.6g
Carbs: 59.3g
Sugars: 20.8g
Fibre: 9g
Protein: 17.9g