Our clever UCOOK Chefs have handpicked this mouthwatering combination of vegetables to ensure an exciting and interesting dining experience. A bed of rustic sweet potato mash is joined by a crispy chickpea & coconut broth, dotted with earthy spinach, golden mushrooms & tangy sun-dried tomato. You will be grateful for the geneours portion, trust us!
Creamy Sun-dried Tomato Chickpeas
Creamy Sun-dried Tomato Chickpeas
with a sweet potato mash
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Button Mushrooms
- Chickpeas
- Coconut Cream
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Spinach
- Sun-Dried Tomatoes
- Sweet Potato Chunks
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Milk or Milk Alternative (optional)
- Butter or Butter Alternative (optional)
RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Place the sweet potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
TANGY COCONUT CREAM
Return the pan to medium heat with a drizzle of oil. Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 100ml [200ml]|#7DA0D7 of water and simmer until slightly reduced, 6-8 minutes.
ALMOST THERE
Once the curry has thickened, add the Chickpeas and allow to warm, 4-5 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning.
DIG INTO DINNER
Plate up the rustic mash, and serve with the creamy tomato Chickpeas on top. Tuck in!
RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Place the sweet potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
TANGY COCONUT CREAM
Return the pan to medium heat with a drizzle of oil. Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 100ml [200ml]|#7DA0D7 of water and simmer until slightly reduced, 6-8 minutes.
ALMOST THERE
Once the curry has thickened, add the Chickpeas and allow to warm, 4-5 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning.
DIG INTO DINNER
Plate up the rustic mash, and serve with the creamy tomato Chickpeas on top. Tuck in!
RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Place the sweet potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
TANGY COCONUT CREAM
Return the pan to medium heat with a drizzle of oil. Fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 300ml [400ml]|#7DA0D7 of water and simmer until slightly reduced, 8-10 minutes.
ALMOST THERE
Once the curry has thickened, add the Chickpeas and allow to warm, 6-7 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning.
DIG INTO DINNER
Plate up the rustic mash, and serve with the creamy tomato Chickpeas on top. Tuck in!
RUSTIC MASH
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Place the sweet potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
TANGY COCONUT CREAM
Return the pan to medium heat with a drizzle of oil. Fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 300ml [400ml]|#7DA0D7 of water and simmer until slightly reduced, 8-10 minutes.
ALMOST THERE
Once the curry has thickened, add the Chickpeas and allow to warm, 6-7 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning.
DIG INTO DINNER
Plate up the rustic mash, and serve with the creamy tomato Chickpeas on top. Tuck in!
Frequently Asked Questions
What is the preparation time for Creamy Sun-dried Tomato Chickpeas?
The preparation time for Creamy Sun-dried Tomato Chickpeas with a sweet potato mash is between 20 and 35 minutes.
What is the total time required to make Creamy Sun-dried Tomato Chickpeas with a sweet potato mash?
The total time required to make Creamy Sun-dried Tomato Chickpeas with a sweet potato mash is between 40 and 55 minutes.
How many servings does Creamy Sun-dried Tomato Chickpeas provide?
4 servings
What are the main ingredients in Creamy Sun-dried Tomato Chickpeas?
Button Mushrooms, Chickpeas, Coconut Cream, Garlic Clove, Garlic Cloves, Onion, Onions, Spinach, Sun-Dried Tomatoes, Sweet Potato Chunks, Tomato Paste
What is the nutritional information of Creamy Sun-dried Tomato Chickpeas?
Calories: 651, Carbs: 80 grams, Fat: grams, Protein: 17.5 grams, Sugar: 31.9 grams, Salt: 309 grams
How do I prepare Creamy Sun-dried Tomato Chickpeas?
RUSTIC MASH: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Place the sweet potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover. DIG INTO DINNER: Plate up the rustic mash, and serve with the creamy tomato chickpeas on top. Tuck in! ALMOST THERE: Once the curry has thickened, add the chickpeas and allow to warm, 4-5 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning. TANGY COCONUT CREAM: Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 100ml [200ml]|#7DA0D7 of water and simmer until slightly reduced, 6-8 minutes. MMMUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
What should be prepared from my kitchen to make Creamy Sun-dried Tomato Chickpeas?
Button Mushrooms, Chickpeas, Coconut Cream, Garlic Clove, Garlic Cloves, Onion, Onions, Spinach, Sun-Dried Tomatoes, Sweet Potato Chunks, Tomato Paste
How many calories does Creamy Sun-dried Tomato Chickpeas have?
651 calories
How much fat content does Creamy Sun-dried Tomato Chickpeas have?
grams
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