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spicy chickpeas in tomato sauce recipe

Spicy Chickpeas in Tomato Sauce on Baked Sweet Potato

Emily
A very simple and hearty dish that packs a protein punch!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Servings 3

Ingredients
  

  • 2 tbsp vegetable oil, divided
  • 3 good sized sweet potatoes for baking
  • 1 medium red onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp cumin seeds
  • 1/4 tsp chilli powder
  • 400g tin tomatoes
  • 1 tbsp tomato puree
  • 400g tin chickpeas, drained
  • Juice of one lemon
  • Handful of chopped coriander
  • Dollop of plain unsweetened yoghurt (optional)

Instructions
 

  • Preheat your oven to 200 degrees C.
  • 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.
  • Meanwhile, in a pan, heat the remaining tablespoon of oil on medium heat. Fry onion for 8-10 minutes until soft.
  • Add the minced garlic and cook for a further minute. Then add the cumin seeds and chilli powder for another minute.
  • 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.
  • When thickened, add in your chickpeas and simmer to heat through for another 10 minutes.
  • When ready, squeeze the lemon juice in to the mixture along with the chopped coriander.
  • 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!) and a dollop of plain unsweetened yoghurt if you like.

Notes

Serving size: 1/3 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
Keyword spicy chickpeas