I could eat chickpeas all day long, they are such a wonderfully versatile legume, whether you’re adding it to a salad, curry, burgers or blitzing it up into some wonderful hummus or roasting them for a quick snack, you can do pretty much anything with them. So it’s not surprising that we use them in so many of our recipes especially with them being packed with the good stuff: good source of protein, fibre, calcium, iron etc what’s not to love!

I had a strange time with my sweet potato yesterday, it was white inside. I’m used to them being more orange coloured, but the 2 I had yesterday were white on the inside. Apparently this is common as there are different types of sweet potatoes, but the white ones aren’t quite as sweet tasting as the orange, so I will have to double check next time. So if you are doing this recipe, I recommend using the sweet potatoes that are orange on the inside. (The white ones took a lot longer to bake as well.)

Just ordered some more Jo Nesbo books, nearly finished the last one I bought, hope they get here soon so I can continue my reading, although I have a few other books in reserve to get through if I find a space! I still haven’t cleared out my mp3 yet and I keep adding to it so I’ve even more tracks to try and skip through before I get to the songs I actually like!

Chili Chickpea Couscous with Roasted Sweet Potato Bites and a Cherry Tomato & Mint Dressing (vegan & gluten free option)

MyInspiration Feel The Difference Range

Serves 2 – ready in under an hour

1 cup couscous (for GF use quinoa)

1 cup vegan stock

1/2 tbsp dried basil (x2)

1 can chickpeas, drained and rinsed

4 large button mushrooms, washed and chopped

2 tbsp raisins

2 tbsp tomato paste

2 tsp chili flakes

2 sweet potatoes peeled and chopped into bites size pieces

For the tomato/mint dressing

10 cherry tomatoes

Small handful of fresh mint

Black pepper to season

Method