Sweet potato toasts with curried chickpeas
Make this healthier – and maybe even tastier – version of beans on toast to achieve four of your five-a-day
- Serves: 4 persons
- 3large sweet potatoes (about 350g), trimmed and thinly sliced lengthways into 12
- rapeseed oil, for brushing (about 1 tsp)
- 2tbsp rapeseed oil
- 150g celery, finely chopped
- 3garlic cloves, finely grated
- 2tbsp mild curry powder
- 1tsp cumin seeds
- 400g can chopped tomatoes
- 2tbsp tomato purée
- 5 ½tsp vegetable bouillon powder
- 2x 400g cans chickpeas, drained
- 365g frozen spinach
- ⅓x 30g pack of coriander, chopped
Step 1Heat the oven to 200C/180C fan/gas 6. Brush the sweet potato slices with a little oil, arrange in a single layer on a baking tray, then bake for 20-25 mins. Check towards the end to make sure they are not catching – move around if the slices near the edges of the tray are browning faster than the ones in the middle.
Step 2For the chickpeas, heat the oil in a large pan over a medium heat and fry the celery for 5 mins, stirring frequently. Add the garlic, curry powder and cumin seeds, stir briefly, then tip in the tomatoes, tomato purée and bouillon. Stir in the chickpeas and frozen spinach, then cover and simmer for 15 mins. Stir in the coriander.
Step 3Divide half the chickpeas between six pieces of the sweet potato toast, and serve three toasts per person. Cool and chill the rest to eat another day. To serve, reheat the chickpeas in a pan over a low heat with a splash of water until piping hot. Briefly heat the sweet potato slices in a dry frying pan over a low heat, watching carefully so they don't burn. Will keep chilled for three days.