Ingredients
- 3 medium sweet potatoes, peeled and cut into 2 cm cubes
- 2 tsp sea salt
- 2 tsp ground black pepper
- 1 tsp ground cumin
- 9 tsp olive oil
- 2 (400g) tins chickpeas, rinsed
- 1 tsp paprika
- 1 tsp garlic granules
- 150g baby spinach
- 2 medium red onions, thinly sliced
- 3 tsp runny honey
- ½ lemon, zested
- 30g natural yoghurt
- 2 tbsp pomegranate seeds, to serve (optional)
- 2 tbsp tamarind chutney, to serve (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. In a large roasting tin, toss the sweet potatoes with ½ tsp each of salt and pepper, the cumin and 3 tsp oil; roast for 10 mins.Step 2
Meanwhile, put the chickpeas in a large bowl with ½ tsp salt, the remaining pepper, 3 tsp oil, the paprika and garlic granules; mix well.Step 3
When the sweet potatoes have roasted for 10 mins, tip the chickpeas over the top, shake the tin and roast for 10 mins more.Step 4
Scatter the spinach and onion into the tin and return it to the oven for 2-3 mins. Turn the oven off, leaving the tin inside for 5 mins.Step 5
Meanwhile, for the dressing, put the remaining 1 tsp salt and 3 tsp oil in a bowl with the honey, lemon zest and natural yoghurt; whisk to combine.Step 6
To serve, drizzle the dressing over the veg and finish with pomegranate seeds and tamarind chutney, if using.