Baked Sweet Potatoes with Coronation Chickpeas Recipe

Ingredients

4 sweet potatoes, approximately 250g each
2 shallots
1 chilli
1 ripe mango
50g dried apricots
80g tomato ketchup
1 tbsp vegetable curry powder
2 x 400g tins of chickpeas
150g Greek style yogurt
1 lime
A bunch of spring onions
A handful of coriander
Peppery salad leaves, to serve

Prep: 25 mins | Cook: 45 mins

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Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Scrub the sweet potatoes and pat dry with kitchen paper. Rub 1 tsp oil into each one and season with a little salt and pepper. Place on a baking tray and prick all over with a fork. Slide them into the oven and roast for 45 mins till tender and cooked all the way through.

2. Meanwhile, peel and finely chop the shallots. Halve the chilli, scoop out the seeds and white pith, then finely chop. Slice the fat cheeks off the mango stone, then slice off the thinner sides. Slice off any extra flesh and discard the stone. Slice the flesh off the skin and roughly chop. Roughly chop the dried apricots.

3. Drizzle 1 tbsp oil into a deep frying pan on a medium heat. Add the shallots, season with a pinch of salt and pepper then fry, stirring often, for 5 mins till soft and glossy.

4. Add the chilli, mango and dried apricots to the pan. Cook, stirring, for 2-3 mins till the mango is starting to soften. Stir in the tomato ketchup and curry powder and cook for 2 mins. Add 100ml cold water, turn the heat down, pop a lid on the pan and simmer for 10 mins, stirring ocassionally, till you have a thick sauce. If the sauce seems too dry, add a splash more water.

5. Take the pan off the heat and use a hand-held blender or a potato masher to blend the ingredients together until smooth. Set aside to cool a little.

6. Drain and rinse the chickpeas. Shake dry and tip into a mixing bowl. Add the yogurt, finely grate in the lime zest and squeeze in the juice. Stir in the mango sauce, taste and add a pinch of salt and pepper, if you think it needs it.

7. Trim the roots and any ragged greens off the spring onions. Finely slice the spring onions and add half to the chickpeas. Stir to mix. Pick the coriander leaves off their stems.

8. When the sweet potatoes are tender and cooked through, remove them from the oven and divide them between four warm plates. Slice them open and rough up the flesh with a fork. Spoon over the coronation chickpeas, sprinkle over sliced spring onions and coriander leaves and serve with a dressed salad on the side.

9. Get Ahead
You can make the coronation chickpeas the day before you want to serve them. Store them in the fridge in a covered bowl or sealed tub. Take them out of the fridge 30 mins before you want to serve them. You can keep the sliced spring onions for garnishing in a separate bowl, or stir all the spring onions into the chickpeas, if you prefer.

10. Love Your Leftovers
The chickpeas will keep in a tub in the fridge for up to 3 days. The cooked sweet potatoes will keep in a separate tub for 3 days as well. You can reheat the sweet potatoes in the microwave, then split and top with the chickpeas. The coronation chickpeas are also delicious served with freshly cooked basmati rice or used to make sandwiches.