Saucy Chickpeas and Sweet Potato

1. 1

   Wash the potatoes and prick them with a knife.

2. 2

   Cook them in an oven preheated to 200C/400F/Gas Mark 6 for just over an hour or until soft.

3. 3

   Start to cook the chickpea sauce about 30 minutes before the potatoes finish cooking.

4. 4

   Finely slice the onion and crush the garlic and fry in a little olive oil with 1 tablespoon of balsamic vinegar and Worcestershire sauce.

5. 5

   Add the tinned tomatoes and stock cube.

6. 6

   Add the chickpeas and heat them thought, stirring occasionally.

7. 7

   5 minutes before serving add the remaining balsamic vinegar and the chopped spring/green onions.

8. 8

   Mix in well.

9. 9

   Slice open the potatoes and serve the chickpeas inside.

* Per serving · 4 servings · Values may vary.

No additional tips available.