Vegetarian recipes Archives

Cauliflower recipes

Jewelled cauliflower rice tossed with spring onion, radishes and pomegranates

15 minutes

Pepper recipes

Roast yellow peppers

40–50 minutes

Coconut smashed chickpeas with sweet potato skins

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 large sweet potatoes, washed
4 T olive oil
sea salt and freshly ground black pepper, to taste
2 x 400 g chickpeas cans, drained
4 purple spring onions, sliced
2 limes, zested
1 t ground cumin
1 t ground coriander
1 garlic clove, finely chopped
1⁄2 cup coconut milk

Method

Preheat the oven to 200°C. Using a small sharp knife, carefully peel the sweet potatoes to make potato skin chips, toss with 1 T olive oil, then arrange on a baking tray. Sprinkle with salt to taste and bake for 15 minutes, or until light golden.

Place the remaining ingredients except the coconut milk in a blender and blend coarsely, then add the coconut milk, a little at a time. Season to taste and serve the potato skins with the coconut smashed chickpeas for dipping.

Cook's note: Keep the sweet potato flesh in water and use to make mash.

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Coconut smashed chickpeas with sweet potato skins

Coconut smashed chickpeas with sweet potato skins

Ingredients

Method