Smoky Chickpeas & Spinach on Roasted Sweet Potato

Smoky Chickpeas & Spinach on Roasted Sweet Potato

A nourishing bowl of roasted sweet potatoes topped with smoky chickpeas, garlicky spinach, and lemon for a comforting plant-based meal.

Author

Healthythandi

Prep Time

10 minutes

Cook Time

30 minutes

Servings

2-3

Cuisine

Plant-based

Ingredients

• 2 medium orange sweet potatoes, peeled and cut into cubes
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1 × 400 g can chickpeas, drained and rinsed
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp roasted red pepper pesto
• 2 large handfuls fresh spinach
• Salt to taste
• Cracked black pepper to taste
• Juice of ½ lemon
• Fresh parsley
• Chili flakes
• Extra lemon wedges
• Vegan yoghurt or hummus

Directions

1. Preheat the oven to 200°C.
2. Place the sweet potato cubes on a baking tray.
3. Drizzle with olive oil and season with salt and black pepper.
4. Toss to coat evenly and roast for 25–30 minutes, turning halfway, until golden and tender.
5. Heat olive oil in a large pan over medium heat.
6. Add the chopped garlic and sauté for about 30–60 seconds until fragrant.
7. Add the chickpeas and cook for 1–2 minutes, stirring occasionally.
8. Sprinkle in smoked paprika and ground cumin.
9. Stir well so the chickpeas are evenly coated in the spices.
10. Cook for about 1 minute to toast the spices and deepen the flavour.
11. Stir in the roasted red pepper pesto and cook for 1–2 minutes until the chickpeas are coated in a rich sauce.
12. Add the fresh spinach and cook gently until wilted.
13. Season with salt and cracked black pepper.
14. Finish with a squeeze of fresh lemon juice.
15. Divide the roasted sweet potatoes between bowls.
16. Top with the smoky chickpeas and spinach mixture.
17. Finish with fresh herbs, chili flakes, or extra lemon if desired.
18. Serve warm.