Try this spicy chickpea & roasted sweet potato tray bake. Minimal effort as the oven does all the work. Garnish with a dollop of sour cream, avocado for a simple yet satisfying lunch.
2tins of chickpeas(£0.33x2)=(£0.66)
Optional: Coriander to garnish
Salt & pepper
Preheat the oven to 180°C
Chop the sweet potatoes in half across the length. Add some foil to a baking tray and coat it with 1 tbsp of the oil. Place the sweet potatoes down onto the foil, skin side up. Season with salt & coat the skin side of the potato with another tbsp of olive oil. Use your hands to evenly distribute the oil. Pop in the oven, timer set to 35 minutes.
Meanwhile, add the drained and dry chickpeas to another tray. Coat the chickpeas with a tbsp of olive oil, paprika, cayenne, salt and pepper. Pop in the oven for 10 minutes.
After 10 minutes, coat the chickpeas with the passata, seasoning with a pinch of salt. Pop the tray back in the oven and roast for a further 20 minutes.
When your timer goes off, you’ll be ready to go. Serve up 2 pieces of the sweet potato with a spoonful of the saucy chickpeas. Finish off with a dollop of sour cream , half a sliced avocado and a squeeze of lime.