Chickpeas, Spinach and Sweet Potato on Toast
- Number of Servings: 4
Ingredients
200g cooked chickpeasjuice of 1 lemon1 garlic clove, finely chopped1 bunch mint, leaves only, finely chopped1 bunch flat-leaf parsley, leaves only, finely chopped1 red chilli, finely chopped, seeds removedsea salt3 or 4 tbsp extra virgin olive oil100g small-leaf spinach1 sweet potato4 chunks peasant-style breada good pinch of saltsea salt and black pepperbasil oil and grilled tomato (optional garnish)
Place the cooked chickpeas in a bowl and squeeze over the lemon juice. Add the garlic, mint, parsley and chilli. Season generously with sea salt and pour over the olive oil. Toss together really well with your fingers and set aside.
Wash the spinach well and wilt over a gentle heat. Once it is wilted, remove from the heat immediately and drain. When it is cool enough to handle, squeeze out the excess water, dress with the olive oil, and season with a little salt and black pepper. Now toss the chickpeas, spinach and sweet potato together. Taste and adjust the seasoning if necessary.
Grill 4 bits of chunky, peasant-style bread until golden brown. Pile on the chickpea, spinach and sweet potato mixture then drizzle with a little basil oil. A grilled tomato also works well as an optional garnish. Serve at room temperature.
• Skye Gyngell is head chef of Petersham Nurseries Cafe (petershamnurseries.com)
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Wash the spinach well and wilt over a gentle heat. Once it is wilted, remove from the heat immediately and drain. When it is cool enough to handle, squeeze out the excess water, dress with the olive oil, and season with a little salt and black pepper. Now toss the chickpeas, spinach and sweet potato together. Taste and adjust the seasoning if necessary.
Grill 4 bits of chunky, peasant-style bread until golden brown. Pile on the chickpea, spinach and sweet potato mixture then drizzle with a little basil oil. A grilled tomato also works well as an optional garnish. Serve at room temperature.
• Skye Gyngell is head chef of Petersham Nurseries Cafe (petershamnurseries.com)
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Nutritional Info Amount Per Serving
- Calories: 339.8
- Total Fat: 17.2 g
- Cholesterol: 0.0 mg
- Sodium: 379.1 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 6.5 g
- Protein: 7.6 g
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