Baked sweet potatoes with spicy chickpeas

Baked sweet potatoes with spicy chickpeas
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 35-40 min

Fill baked sweet potatoes with harissa-spiced chickpeas for an easy but filling vegetarian midweek meal.

Love a jacket potato? Get more filling ideas here.

Nutrition: per serving

Calories
607kcals
Fat
16.7g (5.1g saturated)
Protein
18.7g
Carbohydrates
85.5g (21.5g sugars)
Fibre
19.8g
Salt
1.2g
Calories
607kcals
Fat
16.7g (5.1g saturated)
Protein
18.7g
Carbohydrates
85.5g (21.5g sugars)
Fibre
19.8g
Salt
1.2g

Ingredients

  • 4 large sweet potatoes
  • Olive oil for drizzling and frying
  • 100g feta, crumbled
  • 1 red onion, finely sliced
  • 200g kale
  • 50g harissa
  • ½ bunch spring onions, thinly sliced (green tops included)
  • 2 x 400g tins chickpeas, drained and rinsed

Method

  1. Heat the oven to 200°C/ 180°C fan/gas 6. Put the sweet potatoes on a baking tray and drizzle with a little oil. Bake for 35-40 minutes until tender. When 5 minutes remain, halve the potatoes and crumble over the feta. Return to the oven until the feta starts to turn golden.
  2. Halfway through the sweet potato cooking time (about 15 minutes before they’re ready), heat a little oil in a frying pan and fry the red onion for 5-10 minutes until soft. Add the kale and harissa with a splash of water, then stir-fry for 2-3 minutes. Add the spring onions and chickpeas and heat through, then season.
  3. Spoon the chickpea mixture over the sweet potatoes and serve.

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