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.

Recipe details

• Serves: 5

• Prep Time: 25 mins

• Cooking Time: 15 mins (stovetop) – 45 mins (oven)

• Total Time: 40 mins – 1 hour

• Difficulty: 2/5

Meal prep storage

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 (roughly 1kg – 1.2kg total)

• 800g Tinned chickpeas, drained

• 800g Tinned plum tomatoes

• 150g White onion, chopped (roughly 1 large onion)

• 15g Fresh ginger, finely diced (roughly 1 thumb-sized piece)

• 10g Garlic, crushed or sliced (roughly 2 cloves)

• 1 tsp Ras el Hanout

• 1 tsp Baharat

• 1 tbsp Coconut oil

• 200g Fresh baby spinach, washed

• - - Topping - -

• 1 Fresh chilli, thinly sliced

• 1 handful Fresh parsley or coriander, chopped

• 50g Feta or cheddar cheese (optional)

• 1 tbsp Nuts or seeds (pine nuts or sunflower seeds)

• - - Salad Dressing / Seasoning - -

• 1 pinch Salt

• 1 pinch Ground black pepper

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 including feta

kcal: 401
Fat: 8.8g
Saturates: 5.6g
Carbs: 59.3g
Sugars: 20.8g
Fibre: 9g
Protein: 17.9g