Chickpea & Sweet Potato Tray Bake

Ingredients

• 700g Sweet potato, cut into 2cm cubes
• 2 Red onions, cut into wedges
• 2 x 400g tins Chickpeas, drained, rinsed and patted dry
• 3 tbsp Olive oil
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 100g Baby spinach
• 3/4 cup Greek yoghurt
• 1 Lemon, zested and juiced
• Salt and black pepper

You’ll need: Large baking tray

Method

1. 1

   Heat the oven to 220°C (200°C fan). Toss the sweet potato and onions on a large tray with 2 tbsp oil, the cumin, paprika, salt and pepper. Roast for 15 minutes.

2. 2

   Add the chickpeas and remaining oil, toss and roast for 15 minutes more, until the sweet potato is tender and the chickpeas are crisp at the edges.

3. 3

   Add the spinach to the hot tray and toss for 1–2 minutes until just wilted.

4. 4

   Stir the yoghurt with the lemon zest, half the lemon juice and a pinch of salt. Squeeze the rest of the juice over the tray and serve with the yoghurt.