Ingrédients
- 1 x 240g Merchant Gourmet Jumbo Chickpeas
- ½ white onion, diced
- 1 tbsp olive oil
- 1 celery stick, finely diced
- 1 carrot, finely diced
- 1 x tin chopped tomatoes
- 1 tsp herbs de provence
- ½ tsp cinnamon
- 2 sweet potatoes
- Handful of parsley
- Dollop of natural yoghurt
Méthode
- Heat the oven to 200 degrees. Once warm, bake your sweet potatoes for 40 minutes until soft.
- On a medium heat, slowly warm the onion, celery and carrot in the olive oil.
- After 10 minutes, add in the chopped tomatoes and herbs de provence and cinnamon. Simmer on a low heat for a further 5 minutes.
- Pour in the Jumbo Chickpeas and stir well. Cook for a further 20 minutes and season if necessary.
- Once they are soft in the middle, pull the sweet potatoes from the oven and cut down the middle.
- Top with a spoonful of warming chickpeas and garnish with herbs and a dollop of fresh yoghurt.
