Sweet Potato, Spinach & Chickpea Bake

You can never have too many side dish recipes, so give Sweet Potato, Spinach & Chickpea Bake a try. One serving contains 526 calories, 13g of protein, and 25g of fat. For $2.2 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up salt, ground cumin, spice mix, and a few other things to make it today. 106 people found this recipe to be flavorful and satisfying. It is brought to you by Tinned Tomatoes. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns an awesome spoonacular score of 99%. Try Sweet potato, chickpea & spinach curry, Sweet potato & spinach bake, and Sweet Potato Spinach Bake for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Peel two of the onions and cut each into 8 wedges. 2. Pour 4 tbsp of the oil into a large roasting tin. Add the onions, cubed sweet potatoes and peppers and mix well with the oil.3. Turn the oven to 200c/400f/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.4. Meanwhile, peel and roughly chop the other onion.5. Heat the remaining 2 tablespoons of oil in a large frying pan and fry the onion until beginning to soften. Add the garlic and spice mix and stir well. Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon and cook for about 5 minutes.6. Stir in the stock then check the seasoning adding salt, pepper and sugar to taste. Stir in the chickpeas.7. When the vegetables in the oven have been cooking for 35 minutes, pour over the spice tomatoes and chickpeas and mix well.8. Turn the oven temperature down to 190c/375f/Gas 5 and cook for another 20-30 minutes until the vegetables are well cooked, turning them half way through.9. Just before the end of the cooking time wash the spinach, remove any tough stalks, slice the leaves finely and stir them into the bake. Return to the oven for 5 minutes.10. Serve with sour cream or a mild onion raita.Add all the ingredients to a tub or jar. Fix the lid on and shake to mix. It is as easy as that. Keep this mix in your store cupboard ready to be used.

 

Step by step:

1. Peel two of the onions and cut each into 8 wedges.

2. Pour 4 tbsp of the oil into a large roasting tin.

3. Add the onions, cubed sweet potatoes and peppers and mix well with the oil.

4. Turn the oven to 200c/400f/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.

5. Meanwhile, peel and roughly chop the other onion.

6. Heat the remaining 2 tablespoons of oil in a large frying pan and fry the onion until beginning to soften.

7. Add the garlic and spice mix and stir well.

8. Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon and cook for about 5 minutes.

9. Stir in the stock then check the seasoning adding salt, pepper and sugar to taste. Stir in the chickpeas.

10. When the vegetables in the oven have been cooking for 35 minutes, pour over the spice tomatoes and chickpeas and mix well.

11. Turn the oven temperature down to 190c/375f/Gas 5 and cook for another 20-30 minutes until the vegetables are well cooked, turning them half way through.

12. Just before the end of the cooking time wash the spinach, remove any tough stalks, slice the leaves finely and stir them into the bake. Return to the oven for 5 minutes.1

13. Serve with sour cream or a mild onion raita.

14. Add all the ingredients to a tub or jar. Fix the lid on and shake to mix. It is as easy as that. Keep this mix in your store cupboard ready to be used.

Nutrition Information:

covered percent of daily need