Ingredients
1 x whole sweet potato, pricked all over with a fork (keep the potato dry)
1 x can chickpeas, drained and rinsed
2 x heaped teaspoons of Moroccan spice seasoning
A couple of handfuls of baby spinach
2 x tablespoons of extra virgin olive oil
Ground black pepper
Method
Bake the whole sweet potato in the oven on a baking tray lined with baking paper. It should take around 45-50 minutes dependent on the size. In the meantime, heat half the olive oil in a pan, throw in the chickpeas together with the Moroccan seasoning. Mix through. When the chickpeas are sizzling, add the baby spinach leaves and lower the heat. Once the spinach is wilted and the chickpeas are coated in the seasoning remove from heat.
When sweet potato is cooked, slice down the middle – but not all the way through. Using a fork, gently mash the soft sweet potato flesh adding the remaining olive oil and black pepper as you go. Top the sweet potato with the cooked chickpeas and drizzle with the Kale Sauce.
(Recipe for Kale Sauce coming)
