Sweet Potato Spinach and Chickpea Bake

Ingredients

• onions
• light olive oil
• sweet potatoes
• red peppers
• garlic cloves
• mixed spice
• chopped tomatoes
• vegetable stock
• chickpeas
• spinach
• sour cream
• salt
• pepper

Preparation

1. 1peel two of the onions and cut each into eight wedges
2. 2pour 4 tbsp of the oil in a large roasting tin
3. 3add the onion , cubed sweet potatoes and peppers and mix well with the oil
4. 4turn 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. 5meanwhile peel and roughly chop the other onion
6. 6heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften
7. 7add the garlic and spice mix and stir well
8. 8add the tinned tomatoes and their juice , breaking them up if necessary with a wooden spoon
9. 9cook for about 5 minutes
10. 10stir in the stock , then check the seasoning adding salt and a little sugar to taste
11. 11stir in the chickpeas
12. 12when the vegetables have been cooking for 35 minutes , pour over the spiced tomatoes and chickpeas and mix well
13. 13turn 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
14. 14just before the end of the cooking time , wash the spinach , remove any rough stalks , slice them finely and stir them into the bake
15. 15return the tin to the oven for another 5 minutes
16. 16serve with sour cream or yoghurt