This might be the best lunch ever, it’s too good! The sweet potato wedges are so amazingly tender and have delicious hints of cinnamon, which contrast perfectly with the baked chilli chickpeas, peppery rocket, cucumber and tomatoes. It’s a great meal to take to work with you too, as you can bake the sweet potato and chickpeas the night before so all you need to do in the morning is mix them with the other ingredients, which shouldn’t take more than a couple of minutes. The baked chickpeas are my absolute favourite part of the whole thing though, they’re so addictive and I could happily eat trays and trays of them, so I have a feeling that you’ll all love them too!
– 1 small sweet potato
– a handful of rocket (arugula)
– 1/2 a can of chickpeas
– 1/3 of a large cucumber
– half a dozen cherry tomatoes
– 1/2 a teaspoon of chilli flakes
-1/4 of a teaspoon of cinnamon
For the dressing
– 1/2 a teaspoon of honey
– 1/2 a lemon
– 3 tablespoons of olive oil
Start by pre-heating the oven to 180C, then chop the sweet potato into wedges. Put the wedges on a baking tray and sprinkle them with the cinnamon, a little salt and some olive oil. Place these in the oven and let them cook for an hour.
Half way through the baking add the chickpeas to the tray. Drain and rinse them from the can, then sprinkle them over the sweet potatoes with the chilli flakes. Let these bake together for the remaining 30 minutes.
Just before they finish cooking chop the cucumber and tomatoes into small pieces and stir the dressing together.
If you’re taking this to work with you then let the sweet potatoes and chickpeas cool down before mixing it all together and storing it in an airtight container.