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Sweet Potato & Chickpea Toasties

by noshnosh (follow)
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This is comfort food at its healthiest, yummiest best in my opinion!

As most people know, mashed sweet potatoes are absolutely divine, and unlike normal potatoes, actually count as one of your five-a-day. Here we've bulked the mash out with chickpeas, which provide a huge protein and fibre punch.

The use of mixed seeds give us an extra efficient nutrient hit, and will increase feelings of long-lasting satiety.

Treat yourself to this quick, one pot meal for a bulky breakfast, portable lunch, or filling dinner.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Makes: 2 servings

2 sweet potatoes, peeled (optional), diced
400g can chickpeas, rinsed and drained
1 tsp garlic, minced
1 tsp chilli flakes
1 tbsp extra virgin olive oil
2 slices sourdough bread/ pita bread
2 tbsp mixed seeds

Place the sweet potato in a large saucepan and cover with plenty of water. Bring to the boil and simmer for 10 minutes.

Add the chickpeas and boil for a further 5-10 minutes or until everything is tender. Drain and roughly mash with a fork.

Mix through the garlic, chilli flakes and oil.
Toast the slices of bread or warm the pitas through, then top with the mash.

Sprinkle the seeds over, and season with cracked black pepper if desired.

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