Sweet baked potato with curried chickpeas by Danielle Norris
One orange sweet potato
Six cherry tomatoes
1 large handful of spinach leaves or salad mix
1Tbsp hemp seeds
Half a tin of chickpeas
Half a red onion, diced
1tsp agave syrup
A pinch of curry powder
A pinch of salt
1tsp lemon juice
A pinch of salt
Serves 1; double recipe for 2 servings and double again for 4
1. Preheat the oven to 180 degrees celsius. Peel the potato and place on an oven tray whole in the oven. Bake for 50 – 60 minutes until soft on the inside when pricked with a fork.
2. When the potato is about 10 minutes away, drain, rinse and dry the chickpeas. In a bowl, mix with agave syrup, curry powder and salt until all the chickpeas have been tossed through and covered. Heat some coconut oil in a frying pan on a moderate heat. Fry the onions until soft. Add the chickpeas and fry for 6 – 8 minutes until golden brown.
3. Make the tahini dressing. Add tahini, water, lemon juice and salt and mix together until a thick consistency has been achieved. If too thick; add more water and if too watery; add more tahini.
4. Prepare the salad. Place spinach leaves and cherry tomatoes on a plate. Slice avocado into slivers, put to one side. On top, place the whole potato and cut down the middle. Inside, stuff with chickpea mixture. Then add the avocado, drizzle with dressing and hemp seeds.
N.B. Hemp seeds can be replaced with sunflower or pumpkin seeds
Happy tummies and happy animals!
I hope you get to try out the recipe, it’s so simple and so yummy – enjoy!
Danielle Norris @danzoveganpanzo (instagram)