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Spinach, tomato & chickpea pots with sweet potato
Spinach, tomato & chickpea pots with sweet potato
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Ingredients:
  • 150g orange sweet potato, peeled, finely diced
  • 1 250g pkt frozen spinach, thawed
  • 1 415g can diced tomatoes
  • 1 300g can chickpeas, rinsed, drained
  • 50g (3/4 cup) spiral pasta
  • 2.50 gm Tuscan seasoning
  • 1/2 lemon, juiced
  • Crusty Italian bread, to serve
Instructions:
  • Preheat your oven to 180°C.
  • Boil the sweet potato in a small saucepan for 4 minutes. Drain and rinse under cold water. Press out excess liquid from the spinach in a sieve.
  • Mix the tomatoes, chickpeas, pasta, and Tuscan seasoning in a medium bowl, then fold in the sweet potato and spinach until evenly distributed.
  • Divide the mixture evenly into two 475ml (almost 2-cup) ovenproof dishes and cover each with foil.
  • Transfer to a preheated oven and bake for 40 minutes. Allow to rest for 10 minutes before serving, garnished with a drizzle of lemon juice and served with crusty bread on the side, if desired.

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