Chickpea and sweet potato beta bake

Chickpea and sweet potato beta bake

By
From
The Medicinal Chef
Serves
3
Photographer
Martin Poole

This recipe is one of my winter favourites. It’s just so satisfying on many levels. It’s packed with all manner of phytonutrients: beta carotene, quercetin, inulin, sulphur, phyto-oestrogens, zinc – you name it.

Ingredients

Quantity Ingredient
2 large sweet potatoes, cut into large chunks, skin on
olive oil, for cooking
1 garlic clove, finely chopped
1 red onion, finely chopped
2 handfuls baby spinach
400g canned chickpeas, drained
4 tablespoons sundried tomato paste
danish blue cheese, to taste
sea salt
black pepper

Method

  1. Put the sweet potatoes in a pan, cover with boiling water and simmer for 8–10 minutes, or until soft. Drain well, season with salt and pepper and mash into a smooth orange purée.
  2. Preheat the oven to 200°C. Heat a little olive oil in a pan and add the garlic and red onion. Cook for 4–5 minutes, or until softened. Add the spinach to the onion and garlic and cook for a few minutes more, until the spinach has wilted. Add the chickpeas. Stir well, then add the sundried tomato paste. Season with salt and pepper.
  3. Transfer the chickpea mixture to a baking dish. Put the sweet potato mash on top of this, as though you were making a shepherds’ pie.
  4. Crumble the blue cheese over the top, if using, and bake in the oven for 15–20 minutes, or until golden and bubbling. Allow to stand for a few minutes before serving.

Good for

  • Skin: Eczema, Psoriasis

    Heart & circulation: High cholesterol

    Digestive system: Bloating, Constipation

    Reproductive & Urinary systems: Endometriosis, Polycystic ovary syndrome, Problematic periods
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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