Chickpea and sweet potato beta bake

This recipe is one of my winter favourites. It’s just so satisfying on many levels.

It’s packed with all manner of phytonutrients: beta carotene, quercetin, inulin, sulphur, phyto-oestrogens, zinc – you name it.

INGREDIENTS

2 large sweet potatoes, cut into large chunks, skin on

olive oil, for cooking

1 garlic clove, finely chopped

1 red onion, finely chopped

2 handfuls baby spinach

400g canned chickpeas, drained

4 tablespoons sundried tomato paste

danish blue cheese, to taste

sea salt

black pepper

METHOD

Put the sweet potatoes in a pan, cover with boiling water and simmer for 8–10 minutes, or until soft. Drain well, season with salt and pepper and mash into a smooth orange purée.

Preheat the oven to 200°C. Heat a little olive oil in a pan and add the garlic and red onion. Cook for 4–5 minutes, or until softened. Add the spinach to the onion and garlic and cook for a few minutes more, until the spinach has wilted. Add the chickpeas. Stir well, then add the sundried tomato paste. Season with salt and pepper.

Transfer the chickpea mixture to a baking dish. Put the sweet potato mash on top of this, as though you were making a shepherds’ pie.

Crumble the blue cheese over the top, if using, and bake in the oven for 15–20 minutes, or until golden and bubbling. Allow to stand for a few minutes before serving.

GOOD FOR

Skin: Eczema, Psoriasis

Heart & circulation: High cholesterol

Digestive system: Bloating, Constipation

Reproductive & Urinary systems: Endometriosis, Polycystic ovary syndrome, Problematic periods

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