CHICKPEAS WITH SPINACH AND SWEET POTATOES

Serves 2

1 tbsp light olive or rapeseed oil 1 onion, chopped 1 garlic clove, crushed 1 red pepper, deseeded and chopped 2 sweet potatoes, peeled and cut into 2cm chunks 400g (14oz) can chopped tomatoes 250ml (8floz) vegetable stock 400g (14oz) can chickpeas, drained and rinsed 125g (4oz) fresh spinach, washed and trimmed 50g (2oz) Cheddar, grated

1. Heat the oil in a non-stick pan, add the onion, garlic and red pepper, and cook over a moderate heat for five minutes. 2. Add the sweet potatoes, chopped tomatoes, vegetable stock and chickpeas, stir then bring to the boil. Lower the heat and simmer for 20 minutes, stirring occasionally. 3. Stir in the spinach, cover and continue cooking for a few minutes until the spinach is wilted. Add some grated cheese and serve.

Per serving: 557kcal, 24g protein, 19g fat (7g saturates), 63g carbs (15g total sugars), 17g fibre