Have a change from the usual jacket potato and baked beans with this super tasty, high protein option. This makes an easy mid week meal, and a super tasty warm lunch. You could easily prep the chick peas before hand and keep them in the fridge for up to three days, or portion them up and freeze them, then just cook the sweet potatoes as you need them.
Chick peas are a great source of protein, fibre and a good source of iron too, so if you are trying to reduce the amount of meat you eat, chick peas make a great plant-based substitute.Print
Super tasty filling lunch or quick midweek meal.
4 small -medium sweet potatoes
1 tbsp coconut oil
1 ½ tsp cumin seeds
1 large onion, diced
2 garlic cloves, crushed
thumb-sized piece ginger, finely grated
1 green chilli, finely chopped
1 tsp garam masala
1 tsp ground coriander
½ tsp turmeric
2 tbsp tikka masala paste
2 x 400g can chopped tomatoes
2 x 400g can chickpeas, drained
lemon wedges and coriander leaves, to serve
- Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
- Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-10 mins until softened.
- Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.
- Put the roasted sweet potatoes on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges.
- Season, then scatter with coriander before serving.
Make sure you don’t go over board with your sweet potato, as you can easily add calories here. Try and pick a potato that fits in the palm of your hand to keep calories low.
- Prep Time: 15
- Cook Time: 45
- Calories: 276