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:

400g can whole or chopped tomatoes

300 - 400g cooked chickpeas or a 400g can of chickpeas, drained and rinsed

2g chilli powder or hot paprika

1 small carton of sour cream

10g dried coriander

2 large cloves of garlic

10g ground cumin

6 tbsp light olive oil

3 medium onions

2 red peppers, quartered, de-seeded and cut into thick strips

salt, pepper & sugar to taste

2 - 3 tsp Morocan Spice Mix (recipe to follow)

a good handful of fresh spinach leaves

250ml (9fl oz) stock made up with 1 tsp Marigold Vegetable Bouillon Powder

450g sweet potatoes, peeled and cut into chunks

5g turmeric

Equipment:

oven

frying pan

wooden spoon

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:

Quickview
525k Calories
13g Protein
24g Total Fat
68g Carbs
100% Health Score
Limit These
Calories
525k
26%

Fat
24g
38%

  Saturated Fat
3g
21%

Carbohydrates
68g
23%

  Sugar
19g
22%

Cholesterol
0.34mg
0%

Sodium
690mg
30%

Get Enough Of These
Protein
13g
26%

Vitamin A
19277IU
386%

Vitamin C
112mg
136%

Vitamin K
112µg
107%

Manganese
1mg
99%

Fiber
15g
63%

Folate
225µg
56%

Iron
9mg
51%

Vitamin E
6mg
45%

Vitamin B6
0.88mg
44%

Potassium
1413mg
40%

Copper
0.77mg
38%

Magnesium
142mg
36%

Phosphorus
289mg
29%

Vitamin B1
0.38mg
26%

Calcium
235mg
24%

Vitamin B2
0.32mg
19%

Vitamin B3
3mg
18%

Vitamin B5
1mg
17%

Zinc
2mg
17%

Selenium
5µg
8%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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