- Serves2
- CourseMain meal
- Prepare15 mins
- Cook1 hr
- Total time1 hr 15 mins
Ingredients
- 2 sweet potatoes
- 2 tbsp sunflower oil
- 400g can chickpeas, drained
- ½ tsp ground coriander
- ½ tsp Cooks' Ingredients Peppery Pul Biber
- ¼ tsp ground cinnamon
- 100g baby leaf greens, stems removed, leaves shredded
- 1 Squeeze of lemon juice
- 2 tbsp dairy-free coconut milk yogurt alternative
Method
Preheat the oven to 200ºC, gas mark 6. Pierce the potatoes in several places with a fork and place on a baking tray. Bake for 40 minutes (microwave 8-10 minutes), then cut the potatoes in half and score the flesh 1cm deep in a criss-cross pattern. Brush the cut side with 1/2 tbsp oil, season and return to the oven for 15 minutes or until tender.
Just before the halved potatoes go back into the oven, heat a nonstick frying pan over a medium-high heat. Add the drained chickpeas and dry fry for 2 minutes, stirring occasionally, to remove any excess moisture. Add 1 tbsp oil, the spices and a pinch of salt and fry for 8-10 minutes, stirring regularly to prevent sticking. Tip out of the pan and set aside.
Return the pan to the heat with the remaining oil and the shredded greens. Fry for 1 minute, then add 1 tsp water and fry for 1-2 minutes until wilted. Squeeze over a little lemon juice. Put 2 potato halves on each plate and top with the greens, spiced chickpeas and a spoonful of coconut milk yogurt alternative.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,237kJ/ 533kcals |
|---|---|
Fat | 18g |
Saturated Fat | 2.5g |
Carbohydrates | 72g |
Sugars | 16g |
Fibre | 13g |
Protein | 15g |
Salt | 1.1g |