You will need¼ cup/45g quinoa + water for cooking
½ tin chickpeas
1 medium sweet potato
⅓ tsp ground cinnamon
⅙ tsp mixed spice
zest and juice of a clementine
A handful salad leaves of your choice
1 spring onion
Pomegranate seeds
Preheat the oven to 220C/430F/Gas mark 8
Cook the quinoa then set aside to rest.
Put half a tin of chickpeas in a bowl and season well with salt and pepper, place on one end of a large baking tray and set aside.
Wash or peel the sweet potato and cut into fries. Put the sweet potato fries into a bowl, drizzle lightly with oil and stir so everything is coated. Mix in the cinnamon and mixed spice and season lightly with salt, once all the fries are evenly coated in the spices spread out onto the other side of the baking tray with the chickpeas. Cook in a preheated oven for 18-20 minutes or until the sweet potato fries are soft and the chickpeas are crispy on the outside.
While the chickpeas and potatoes are cooking stir the zest and juice of a clementine into the quinoa with a drizzle of oil then season with salt and pepper. Slice the salad leaves and spring onion and stir into the quinoa.
Once everything is cooked put the quinoa salad in to a bowl with the sweet potato fries and top with the roasted chickpeas and a handful of pomegranate seeds.
Serves 1
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