Sweet Potato Toasts with Curried Chickpeas

Name: Sweet Potato Toasts with Curried Chickpeas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 3 large sweet potatoes, trimmed and thinly sliced lengthwise; 2 cans chickpeas, drained; 365 g frozen spinach; 150 g celery, finely chopped; 3 cloves garlic, finely grated; 3 tbsp rapeseed oil; 2 tbsp mild curry powder; 1 tsp cumin seeds; 400 g chopped tomatoes; 2 tbsp tomato puree; 1 1/2 tsp vegetable bouillon powder; 1/3 pack coriander, chopped

These sweet potato toasts are topped with a warm, spiced chickpea and spinach curry for a nourishing plant-based meal. They are hearty, naturally gluten-free, and ideal for meal prep because the curried chickpeas reheat beautifully.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

sweet potatoes, trimmed and thinly sliced lengthwise
3 large
chickpeas, drained
2 cans
frozen spinach
365 g
celery, finely chopped
150 g
garlic, finely grated
3 cloves
rapeseed oil
3 tbsp
mild curry powder
2 tbsp
cumin seeds
1 tsp
chopped tomatoes
400 g
tomato puree
2 tbsp
vegetable bouillon powder
0.5 tsp
coriander, chopped
0.3 pack

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Brush the sweet potato slices lightly with rapeseed oil and arrange them in a single layer on a baking tray. Bake for 20-25 minutes, turning or moving the slices near the edges if they brown faster, until tender and lightly golden.

Meanwhile, heat 2 tbsp rapeseed oil in a large pan over medium heat. Add the celery and cook for about 5 minutes, stirring often, until softened. Stir in the garlic, curry powder, and cumin seeds for 30 seconds, then add the chopped tomatoes, tomato puree, and vegetable bouillon powder.

Add the drained chickpeas and frozen spinach to the pan. Cover and simmer for 15 minutes, stirring occasionally, until the spinach has broken down and the sauce is thick and fragrant. Stir through the chopped coriander.

Spoon the curried chickpeas over the sweet potato toasts and serve warm, allowing 3 toasts per person. Chill any leftover chickpeas and sweet potato slices separately, then reheat the chickpeas with a splash of water until piping hot and warm the sweet potato slices briefly in a dry frying pan.