Curried Chickpeas Loaded Sweet Potatoes

Heat your oven at 200C.

Place the sweet potatoes on a baking tin previously lined with baking paper and drizzle them with olive oil, pinch of salt and pepper. Brush them to evenly coat. Roast them for 40-50 mins until soft and juicy.

While the potatoes roast, dice the onions and mince the garlic. Heat a good glug of olive oil in a pan over a medium heat then add the onion and garlic. Let them cook until softened and brown.

Add the spices and stir to let the flavour infuse. Add the chickpeas and stir again. Add a splash of vegetable stock (the more you add, the creamier and saucier it will be). Add nutritional yeast and spinach and stir until wilted. Let it simmer on a low heat, stirring now and then. The chickpeas should be creamy and not too dry. If they are too dry, add more stock. Leave to simmer until the sweet potatoes are cooked. Finally stir through both types of yoghurts and gently heat through until warm.

To serve, divide the cooked sweet potatoes between plates and slice them open down the middle. Top with the creamy chickpeas, a dollop of vegan yoghurt (coconut or soy), crushed pistachios, coriander, sliced red chilli, and a pinch of salt and pepper.