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Spiced chickpea and sweet potato flatbreads


Serves: 2
timePrep time: 25 mins
timeTotal time:
Spiced chickpea and sweet potato flatbreads
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
timePrep time: 25 mins
timeTotal time:

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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 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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

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

  1. 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.
  2. 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.
  3. Meanwhile, roughly mash the avocado with a squeeze of lemon juice; season and stir in most of the coriander. Warm the flatbreads.
  4. 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

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