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Sweet Potato, Spinach and Chickpea Bake

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“Delicious Moroccan casserole, perfect for a cold day. From The Times.”
1hr 15mins
1 casserole

Ingredients Nutrition


  1. Peel two of the onions and cut each into eight wedges.
  2. Pour 4 tbsp of the oil in a large roasting tin.
  3. Add the onion, cubed sweet potatoes and peppers and mix well with the oil.
  4. Turn the oven to 200c/400F/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.
  5. Meanwhile peel and roughly chop the other onion.
  6. Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften.
  7. Add the garlic and spice mix and stir well.
  8. Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes.
  9. Stir in the stock, then check the seasoning adding salt and a little sugar to taste.
  10. Stir in the chickpeas.
  11. When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well.
  12. Turn the oven temperature down to 190C/375F/Gas5 and cook for another 20 to 30 minutes until vegetables are well cooked, turning them half way through.
  13. Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake.
  14. Return the tin to the oven for another 5 minutes.
  15. Serve with sour cream or yoghurt.

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