- Serves: 4
- Difficulty: easy
This is the best bowl! It’s so comforting and delicious, I always feel amazing at the end of it. The mash is just a dream, it’s so sweet and almost creamy while the chickpeas are perfectly crunchy – so together they create the perfect contrast of textures in each bite! The garlicky spinach adds a nice green kick to the whole thing too, so you can feel very virtuous with each bowl of this.
For the Mash
2 sweet potatoes
1 bag carrots (about 750g)
1/4 of a cup of olive oil (about 100ml)
1 and a half teaspoons of dried mixed herbs
For the Chickpeas
Two 400g tins of chickpeas
1 teaspoon of ground cumin
1 tablespoon of chilli flakes
1 tablespoon of paprika
For the Spinach
2 bags of spinach (about 130g each)
2 cloves of garlic
Pre heat the oven to 200C
Peel the sweet potatoes and carrots, then cut them into chunks.
Steam the veg for 40 mins.
While that steams, rinse and drain the chickpeas and place them on a baking tray with the paprika, cumin, chilli flakes, salt and pepper and drizzle a little olive oil at the end. Bake the chickpeas for 40 mins, until they’re crunchy
Once the sweet potato and carrots chunks are really soft, mash them with the olive oil, mixed herbs, salt and pepper
Finally sauté the spinach. Simply place the crushed garlic in a saucepan with a little salt and olive oil, let this heat for a couple of minutes before adding the spinach. Cook this spinach until it wilts and is soft, this should take about 3 minutes.
Then serve and enjoy!