by Vonnix from*


  • 1/3 cup cooked chickpeas

  • 1 teaspoon coconut oil

  • 1 teaspoon minced garlic

  • 1/2 small onion, diced

  • 1/2 cup vegetable stock or water

  • 1 tablespoon Natvia tomato sauce or tomato paste

  • 1 tablespoon Fountain barbecue sauce sweetened with Natvia

  • 1 dried bay leaf

  • 1/2 teaspoon dried thyme

  • 1/3 cup cooked and mashed sweet potato

  • 2 teaspoon unsweetened almond milk

  • salt and papper, to taste


  • 1.

    Heat coconut oil in a skillet over medium-high heat. Saute garlic and onion until lightly so coloured and add chickpeas.

  • 2.

    Once chickpeas are heated through, reduced heat to medium-low then add stock, tomato sauce, barbeque sauce, bay leaf, thyme and seasonings

  • 3.

    Allow chickpeas to cook until most of the stock has evaporated and sauce has started to form. Remove from heat and set aside.

  • 4.

    Preheat oven to 190? in a small bowl, combine sweet potao, almond milk and seasonings to taste. Remove bay leaf from chickpeas and pour filling into a small baking dish. Cover the top with sweet potato. Bake for 15 minutes, or until the topping is crispy and golden.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 224kj
  • Fat Total 6g
  • Saturated Fat 4g
  • Protein 7g
  • Carbohydrate 37g
  • Sugar 12g
  • Sodium 693mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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