Chickpea-loaded sweet potatoes

Ingredients:

• 4 medium-sized sweet potatoes 
• Olive oil, for drizzling 
• Salt and milled pepper 
• 5cm knob fresh ginger, grated 
• Juice (60ml) and grated peel of 1 lemon 
• 1 tsp (5ml) chilli flakes 
• ½ can (200ml) coconut milk 
• Drizzle of honey, to taste 
• 1 batch (500ml) chickpea and butter bean sauté (click here for base recipe) 
• Fresh thyme, for serving 

Method:

1. Preheat oven to 200°C. 
2. Prick 4 medium-sized sweet potatoes with a fork, drizzle with oil, season and wrap in foil. 
3. Bake for 30-40 minutes or until tender.  
4. Heat a glug of oil in a pan over medium heat.  
5. Add ginger, lemon, chilli, coconut milk and honey. 
6. Cook for 8-10 minutes until coconut milk has reduced to a sauce.  
7. Add chickpea and butter bean sauté, and simmer for another 5-8 minutes. Season. 
8. Slice potatoes halfway and squeeze to open. 
9. Spoon over chickpea mixture and top with fresh thyme. 

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