coronation chickpeas on baked sweet potatoes
Celebrate the Jubilee in gut-style with our take on a British classic: coronation chickpeas on baked sweet potatoes!
The chickpeas add 8g fibre (per tin drained) and we add kefir yoghurt to tick that ferment box.
serves – 2
1 tsp olive oil or ghee
1/2 red onion, finely diced
pinch sea salt
handful of coriander leaves and stalks, separated and finely chopped
1 heaped tsp medium curry power
1 x400g tin chickpeas, drained and rinsed
2 tbsp milk kefir yoghurt
squeeze lime juice
2 baked sweet potatoes (hot or chilled)
handful of cashew nuts, roughly chopped
- Add a small frying pan to a medium heat, add the olive oil or ghee. Add the onion and a pinch of sea salt, and cook for 5 minutes.
- Add the coriander and cook for a further 2 minutes add the curry powder and cook for 2 minutes, before removing from the heat, add a squeeze of lime.
- In a mixing bowl, add the drained chickpeas, milk kefir and the spiced onion mixture stir to combine top the baked sweet potatoes with the chickpeas, coriander leaves and chopped cashew nuts… dig in!!
It wouldn’t be a gut stuff recipe without some add ons…
To up the fibre and plant-based variety – add a sprinkle of mixed seeds, chopped coriander or a pinch of chilli flakes.
Then funk it up with ferments – add a dollop of milk kefir yoghurt.
Leftovers will store in the fridge in an airtight container for up to 4 days.