Spicy Tomato Chickpeas on Baked Sweet Potato
Prep time
Cook time
Total time
Serves: 3
  • 2 tbsp cooking oil, divided
  • 3 good sized sweet potatoes for baking
  • 1 medium red onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp cumin seeds
  • ¼ tsp chilli powder
  • 1 x 400g tin of tomatoes
  • 1 tbsp tomato puree
  • 1 x 400g tin of chickpeas, drained
  • Juice of one lemon
  • Handful of chopped coriander
  1. Preheat your oven to 200 degrees C.
  2. Scrub your sweet potatoes clean and pat dry. Prick holes all over each potato with a knife. Coat with a light layer of cooking oil and place on a baking sheet in the preheated oven. They should be ready in 45 minutes to an hour, depending on the size of your potato.
  3. Meanwhile, in a pan, heat remaining tablespoon of oil on medium heat. Fry onion for 8-10 minutes until soft.
  4. Add the minced garlic and cook for a further minute. Then add the cumin seeds and chilli powder for another minute.
  5. Chuck in the tin of tomatoes and tomato puree and bring to the boil. When boiling, reduce to a simmer and leave for 15 minutes to thicken.
  6. When thickened, add in your chickpeas and simmer to heat through for another 10 minutes.
  7. When ready, squeeze the lemon juice in to the mixture along with the chopped coriander.
  8. Halve your baked sweet potato, place on a plate and spoon some of the chickpea tomato mixture. Serve with green veg (I had steamed sprouts, peas, and kale!).
Nutrition Information
Serving size: ⅓ recipe (based on 300g sweet potato) Calories: 477 Fat: 6.3g Saturated fat: 1g Carbohydrates: 89.3g Sugar: 23.8g Fiber: 13g Protein: 11.9g
Recipe by Gluten Free Gateway at https://www.glutenfreegateway.com/spicy-tomato-chickpeas-on-baked-sweet-potato/