Roasted sweet potatoes with chickpeas and yoghurt

Ingredients (serves 3)

• Sweet potatoes600 g
• Chickpeas, cooked / tinned300 g
• Bell pepper150 g
• Greek yoghurt 2%150 g
• Rapeseed / sunflower oil15 g
• Spinach60 g

Also: Garlic, caraway, smoked paprika, salt

Method

1. Get ready: turn the oven on to 200 °C to heat up (about 10 min). Wash the sweet potatoes (600 g) and cut them into 2 cm cubes, and cut the pepper (150 g) into strips.
2. Drain and rinse the chickpeas (300 g), and pat them dry well with kitchen paper.
3. In a bowl, toss the sweet potatoes, pepper and chickpeas with 1.5 tbsp oil (15 g), caraway, smoked paprika and a little salt.
4. Spread them in a single layer on a tray lined with baking paper. Roast in the oven at 200 °C for 30 min, stirring halfway, until the potatoes are soft and the edges are browned.
5. While the vegetables roast, finely chop the garlic, stir it into the yoghurt (150 g) and season lightly with salt.
6. Wash and dry the spinach (60 g) and spread it on the plates.
7. Put the hot vegetables and chickpeas on the spinach and top with the garlic yoghurt.