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Lunche for 4

Sweet Potato Chickpea Toasts

Sweet potato slices roast until tender and hold curried chickpeas, tomatoes, celery, and spinach.

$1.56per serving $
60 minstart to table
4servings

IndianVegetarianVeganDairy-freeBudgetLunchesBack to schoolFallSpring

Ingredients

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

Steps

  1. Heat the oven to 425 F and brush the sweet potato slices with oil.
  2. Arrange the slices on a baking sheet and roast for 25 minutes, turning once.
  3. Heat oil in a large skillet, then cook the celery for 5 minutes.
  4. Add the garlic, curry powder, and cumin seeds, and cook for 1 minute.
  5. Stir in the tomatoes, tomato purée, bouillon powder, chickpeas, and spinach, then simmer for 20 minutes.
  6. Spoon the chickpea mixture over the roasted sweet potatoes and sprinkle with coriander.

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