- 2 large sweet potatoes
- 1 tbsp sunflower oil, plus extra to brush
- 1 onion, finely sliced
- 2 tbsp tomato purée
- 1 tbsp cake flour
- 2 1/2 tsp medium curry powder
- 1 tsp ground cumin
- 2 x 400g cans chickpeas, drained and rinsed
- 75g spinach
- 75g plain yoghurt, to serve
Recipe DirectionsSweet-potato toasts are very trendy at the moment, especially when done in a toaster as you would a piece of bread – although it can take up to 10 minutes to toast each slice, so we’ve done ours in the oven instead.
1. Preheat oven to 200°C. Slice each potato lengthways into 2cm-thick slices (trimming curved end pieces so the slices lie flat). Brush both sides with a little oil and arrange on a baking tray lined with baking paper. Cook in oven for 25 to 30 minutes, turning halfway through.
2. Meanwhile, in a medium pot, heat oil and gently fry onion for 5 to 8 minutes until soft and turning golden. Stir in tomato purée and cook for 1 minute. Add flour, curry powder and cumin; fry for 2 minutes.
3. Add chickpeas, plenty of seasoning and 200ml water; simmer for 5 minutes. Stir in spinach, and cook until it has just wilted.
4. Divide sweet-potato toasts among 4 plates and top with chickpea mixture, a dollop of yoghurt and freshly ground black pepper. Serve.
EACH SERVING: About 1 500kJ, 13g protein, 7g fat (1g saturated), 53g carbohydrate (12g total sugars), 13g fibre.