Spiced chickpea and sweet potato flatbreads
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Sam Folan
Spiced chickpea and sweet potato flatbreads
This hearty main is jam-packed with delicious flavours. Sweet potatoes are high in fibre and antioxidants. Unlike regular potatoes, they count towards your 5-a-day and avocados are a good source of monosaturated fats and vitamin E
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
579Kcal
Fat
25gr
Saturates
5gr
Carbs
62gr
Sugars
12gr
Fibre
20gr
Protein
17gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 sweet potato (about 250g)
- 1 x 400g tin chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1 ripe medium avocado
- a squeeze of lemon juice
- 3 tbsp coriander, chopped
- 1 tsp ras el hanout spices or harissa paste
- 2 wholemeal folded flatbreads
- 2 tbsp natural yogurt
Step by step
- Peel the sweet potato; cut into 1cm dice. Put in a microwave-safe bowl with 1 tablespoon of water, cover and cook on high for 5 minutes or until tender (stir halfway); drain and pat dry on kitchen paper. Rinse and drain the chickpeas; partially crush with a masher.
- Heat the oil in a frying pan and fry the sweet potato and red onion for 2-3 minutes over a high heat until starting to colour. Add the chickpeas and stir-fry for another 2 minutes or until heated through.
- Meanwhile, roughly mash the avocado with a squeeze of lemon juice; season and stir in most of the coriander. Warm the flatbreads.
- Mix the ras el hanout into the chickpea mixture with another squeeze of lemon and a splash of water; season. Spread the smashed avocado onto the flatbreads (opened out), then top with the spicy veg and chickpeas, a drizzle of yogurt and the rest of the coriander.
Tip
Make it vegan
Use dairy-free flatbreads and yogurt
Use dairy-free flatbreads and yogurt
