Chickpea and sweet potato beta bake

Chickpea and sweet potato beta bake

The Medicinal Chef
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.


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


  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
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