Sweet potato toasts with curried chickpeas

Dec 13 2022

Make this healthier – and maybe even tastier – version of beans on toast to achieve four of your five-a-day

Ingredients

3
large sweet potatoes (about 350g), trimmed and thinly sliced lengthways into 12
rapeseed oil, for brushing (about 1 tsp)
2
tbsp rapeseed oil
150
g celery, finely chopped
3
garlic cloves, finely grated
2
tbsp mild curry powder
1
tsp cumin seeds
400
g can chopped tomatoes
2
tbsp tomato purée
5 ½
tsp vegetable bouillon powder
2
x 400g cans chickpeas, drained
365
g frozen spinach
⅓
x 30g pack of coriander, chopped

Step 1
Heat 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 2
For 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 3
Divide 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.