A great, satisfying meat-free meal of seasoned sweet potato and chickpeas that the whole family can enjoy.


  • Sweet potato mix

  • 2 large sweet potato

  • 200g chickpeas (soaked overnight)

  • 100g mixed olives

  • 100g sun-dried tomatoes

  • 1/2 bunch curly parsley

  • 1/2 bunch basil

  • Dressing

  • 100ml light olive oil

  • 100ml white wine vinegar

  • 2 shallots


  • Sweet potato mix:

  • 1.

    Soak chickpeas in cold water overnight to soften then boil until just cooked. Leave a little hardness in the middle because they will be cooked again in the roasting pan.

  • 2.

    Roast sweet potatoes in a hot oven at 230 for 30 minutes with some light olive oil and salt and pepper.

  • 3.

    Dice olives, sun dried tomatoes, parsley and basil. Add to baking dish with sweet potatoes and soft chickpeas. Place back in oven for about 10 minutes or until heated through.

  • Dressing:

  • 1.

    Finley dice shallots and add to bowl with white wine vinegar and olive oil. Squeeze shallots in your hand before adding to release juices. Pour over sweet potato roast and serve.


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