Sweet Potato and Chickpea Couscous

Roasting the chickpeas along with the veg gives them an interesting crunchy texture. Turn up the colour of the dish even more with the addition of some chopped cooked beetroot.

Ingredients

VEGAN

Serves: 2

Ready in: 35 mins

• 1 tbsp maple syrup
• 1 tsp cumin
• 1 tsp ground ginger
• 1 tsp chilli flakes
• Juice and zest of 1 orange
• 5 tbsp olive oil
• 1 sweet potato, chopped into chunks
• 1 red onion, cut into wedges
• 1 x 400g tin chickpeas, drained, rinsed and patted dry
• 60g kale
• 70g couscous
• 50g raisins
• Handful chopped fresh mint or parsley

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Mix the maple syrup, spices, orange juice and zest, olive oil and some seasoning in a bowl. Spread the sweet potato, red onion and chickpeas over a large baking sheet in one layer, then drizzle with half the dressing and toss to combine. Bake in the oven for 20-25 mins or until golden.
2. Meanwhile, boil or steam the kale for 5-6 mins or until tender, then drain well and pat dry with kitchen paper.
3. Put the couscous in a bowl with the raisins, then add 100ml boiling water and cover for 5 mins until absorbed.
4. Toss the cooked kale and baked vegetables and chickpeas with the couscous and raisins. Fold in the chopped herbs and serve drizzled with the remaining dressing.