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Roasted Sweet Potato and Chickpea/Garbanzo Bake
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 50 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Mediterranean-Inspired
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Roasted Sweet Potato and Chickpea/Garbanzo Bake brings together 1 large red onion, finely chopped, 4 fat garlic cloves, unpeeled, 2 large sweet potatoes, peeled and chopped into 3/4in pieces in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 large red onion, finely chopped
- 4 fat garlic cloves, unpeeled
- 2 large sweet potatoes, peeled and chopped into 3/4in pieces
- 1 tablespoon cumin seed
- 1 tablespoon ground coriander
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- 1 (14 ounce) tin chopped tomatoes
- 1 tablespoon honey
- 1 (14 ounce) tin chickpeas, drained and rinsed
- handful mint or parsley, roughly chopped
- couscous, to serve
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Instructions
Preheat the oven to 200°C/fan 180°C/gas 6.
Put the onion, garlic and potatoes into a roasting pan, scatter over the spices, season with salt and pepper and drizzle over the oil.
Roast for 15 minutes. Add the tomatoes, honey and 7fl oz water and roast for a further 15 minutes. Stir through the chickpeas and return to the oven for a final 10 minutes. Scatter with the herbs and serve with couscous.
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