Tomatoey Jumbo Chickpea Loaded Sweet Potato

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
Tomatoey Jumbo Chickpea Loaded Sweet Potato
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
Jumbo Chickpeas
240G
  1. Preheat the oven to 200°C.
  2. Bake the sweet potatoes for around 40 minutes, or until tender all the way through.
  3. 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.
  4. Stir in the chopped tomatoes, herbs de Provence and cinnamon. Simmer for 5 minutes.
  5. Add the Merchant Gourmet Jumbo Chickpeas and stir well. Cook for a further 20 minutes, seasoning to taste.
  6. Once the sweet potatoes are soft, split them open down the middle.
  7. Spoon over the tomatoey chickpea mixture.
  8. Finish with the parsley and a dollop of yoghurt before serving.

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