Mmm, sweet potatoes, not a favourite here until recently, loved by children maybe, but not our thing. Then I learnt to put a piece or two in a tray of roasted vegetables;mm,good. This recipe, though, is the one which really changed our view. A whole one cooked just like an ordinary baked potato and topped with spicy chickpeas. The sweetness contrasts with the mellow heat, the softness contrasts with the texture of the pulses. A definite favourite and cheap; moreover not only vegetarian, but also vegan if that matters to you.
Chickpea Masala Stuffed Sweet Potatoes
for 2 - easily increased
Oven at 220/ 200/N0 6
2 large sweet potatoes, scrubbed and the skin pierced a few times. Brush with a little oil, sprinkle with salt and put on a baking tray to cook for about an hour until soft. (a microwave if you have one will speed it up.)
1 onion
2 garlic cloves grated or smashed
2 teaspoons Tikka Masal paste or any you like - I used Korma
4 tomatoes roughly chopped
I tin chickpeas rinsed and drained
A bunch or bag of young spinach
Cook the onion til soft in a little oil plus a pinch of salt. Add garlic for few minutes and then the spice paste. Let it cook a couple of minutes more. Add the tomatoes and chickpeas plus about 100ml water. Cook until it forms a sauce, about 10 mins. Add the spinach and let it wilt in the mixture.
Pour this over each sweet potato, whch you have checked for real softness and split open.
Add some yoghurt, vegan or not as you please. Enjoy...
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