Chickpeas, Spinach and Sweet Potato on Toast

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chickpeas, Spinach and Sweet Potato on Toast calories by ingredient
Submitted by:

Introduction

This is Skye Gyngell's recipe that appeared in the Guardian Vegetarian Recipe Special. This would make a great lunch and could be make smaller as an appetizer/party snack. This is Skye Gyngell's recipe that appeared in the Guardian Vegetarian Recipe Special. This would make a great lunch and could be make smaller as an appetizer/party snack.
Number of Servings: 4

Ingredients

    200g cooked chickpeas
    juice of 1 lemon
    1 garlic clove, finely chopped
    1 bunch mint, leaves only, finely chopped
    1 bunch flat-leaf parsley, leaves only, finely chopped
    1 red chilli, finely chopped, seeds removed
    sea salt
    3 or 4 tbsp extra virgin olive oil
    100g small-leaf spinach
    1 sweet potato
    4 chunks peasant-style bread
    a good pinch of salt
    sea salt and black pepper

    basil oil and grilled tomato (optional garnish)

Directions

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.

Rate This Recipe