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Spiced chickpea sweet potatoes with creamy dips recipe image

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Ingredients

100 g g feta feta
100 g g yogurt yogurt
(natural )
1 avocados avocado
(peeled and de-stoned)
2 tbsp tbsp olive oil olive oil
1 garlic cloves garlic clove
(finely grated)
0.5 lemons lemon
(juiced)
1 bunches bunch coriander coriander
(roughly chopped)
2 courgettes courgette
(cut into small cubes)
2 pouches pouch chickpeas chickpea
(curried)
200 g g frozen peas frozen peas

Spiced chickpea sweet potatoes with creamy dips

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1:20 h
(55)

Method

Just right for meals eaten in the garden, this spiced chickpea and sweet potato recipe with creamy dips is a tangy twist on regular dinnertimes. Serve alongside two portions of your favourite vegetables.

  1. Preheat the oven to 200°C/ 180°C fan/gas mark 6.
  2. Carefully pierce the sweet potatoes with a sharp knife, place on a baking tray and bake in the oven for 1 hour, or until soft.
  3. Meanwhile, mash feta in a bowl to add tang to the yoghurt. Season well with black pepper. For the second topping, use avocado for creaminess and mash with 1 tbsp olive oil, the garlic, lemon juice, half the coriander and some seasoning.
  4. Ten minutes before the potatoes are ready, heat the remaining oil in a frying pan and add courgette for bite, frying it just long enough to soften slightly and turn golden. Add the curried chickpeas for warmth and cook for 2 minutes, then stir in the frozen peas and warm through for 1-2 minutes.
  5. To serve, slice the potatoes in half and top with the chickpea mixture, the smashed avocado and dollops of feta yoghurt, garnishing with the remaining coriander.

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