Helen's chickpea & spiced spinach smash with sweet potato
Helen's chickpea & spiced spinach smash with sweet potato
Ingredients
For the smash
- 2 sweet potatoes, peeled and chopped
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 red chilli, finely chopped (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 400g chickpeas, drained and rinsed
- 200g spinach
- 2 tbsp natural yoghurt
- Juice of 1/2 lemon
To serve
- A handful of coriander leaves
- A drizzle of olive oil
Instructions
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
Toss the sweet potato in 1 tbsp of olive oil and season well. Roast for 20-25 minutes, or until tender.
25 min - 3
Meanwhile, heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes.
5 min - 4
Add the garlic and chilli (if using) and cook for 1 minute more.
1 min - 5
Stir in the cumin, coriander, and turmeric and cook for 30 seconds.
0.5 min - 6
Add the chickpeas and spinach and cook until the spinach has wilted, about 3-5 minutes.
5 min - 7
Once the sweet potato is cooked, add it to the pan with the chickpeas and spinach.
- 8
Mash everything together with a fork until you have a chunky smash.
- 9
Stir in the yoghurt and lemon juice.
- 10
Serve immediately, garnished with coriander leaves and a drizzle of olive oil.
