Tomatoey Jumbo Chickpea Loaded Sweet Potato

Name: Tomatoey Jumbo Chickpea Loaded Sweet Potato
Total time: PT50minutes
Yield: 2
Ingredients: 2 sweet potatoes; 1 tbsp olive oil; ½ white onion, diced; 1 celery stick, finely diced; 1 carrot, finely diced; 1 x 400g tin chopped tomatoes; 1 tsp herbs de Provence; ½ tsp ground cinnamon; 1 pouch Merchant Gourmet Jumbo Chickpeas; Handful fresh parsley, chopped; Natural yoghurt, to serve; Salt and black pepper

Fluffy baked sweet potatoes topped with warming tomatoey jumbo chickpeas, vegetables and fragrant spices. Simple, satisfying and packed with flavour, this easy plant-based dinner is perfect for weeknights and meal prep alike.

Written by Merchant Gourmet

50 minutes Serves 2 Beginner

Ingredients

2 sweet potatoes
1 tbsp olive oil
½ white onion, diced
1 celery stick, finely diced
1 carrot, finely diced
1 x 400g tin chopped tomatoes
1 tsp herbs de Provence
½ tsp ground cinnamon
1 pouch Merchant Gourmet Jumbo Chickpeas
Handful fresh parsley, chopped
Natural yoghurt, to serve
Salt and black pepper

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Jumbo Chickpeas

240G

Preheat the oven to 200°C.
Bake the sweet potatoes for around 40 minutes, or until tender all the way through.
Meanwhile, heat the olive oil in a saucepan over a medium heat. Add the onion, celery and carrot and cook gently for around 10 minutes until softened.
Stir in the chopped tomatoes, herbs de Provence and cinnamon. Simmer for 5 minutes.
Add the Merchant Gourmet Jumbo Chickpeas and stir well. Cook for a further 20 minutes, seasoning to taste.
Once the sweet potatoes are soft, split them open down the middle.
Spoon over the tomatoey chickpea mixture.
Finish with the parsley and a dollop of yoghurt before serving.

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