Curried Chilli Chickpea Jacket Sweet Potatoes

Serves 2 - 3 people 

Ingredients: ⠀

1 can of chickpeas – drained and rinsed ⠀

1/2 can of tomato passata (or chopped tinned tomatoes) ⠀

1/2 can of coconut milk ⠀

1 onion – finely chopped

2tsp of Neema Aromatic Ginger & Scotch Chilli Paste⠀

1tsp of turmeric powder ⠀

1tsp of curry powder ⠀

Salt & seasoning to taste ⠀

Olive oil ⠀

2-3 sweet potatoes ⠀

Serve with: ⠀

Coconut yoghurt ⠀

A sprinkle of chopped coriander or arugula ⠀

Method: ⠀

Sweet potatoes:⠀

Preheat the oven to 180 (fan oven). Lightly oil the sweet potatoes with olive oil and prick with a fork. Place the potatoes in a baking tray and bake for 40-50 minutes or until they are soft and cooked through. ⠀

Curried chilli chickpeas: ⠀

Add 1 tsp of oil into a large pan and once hot add in the finely chopped onion. Fry on low heat for 2-3 minutes until it begins to caramelise. Then add in all the spices, with a dash of water. Continue stirring to prevent burning. Add in the chickpeas, coconut milk and passata. Stir in the 2tsp of African Scotch Bonnet & Ginger Chilli Paste. Combine well and leave to cook on low heat for 20-25 minutes, until the sauce has thickened slightly. Season with salt.⠀

Assembly: ⠀

Place the cooked sweet potatoes on a plate and cut open in the middle. Fill with curried chilli chickpeas. Add a dollop of coconut yoghurt and finish with a sprinkle of coriander or arugula (optional). ⠀

Voila! Enjoy. ⠀