Spiced chickpea and sweet potato flatbreads

This hearty main is jam-packed with delicious flavours. Sweet potatoes are high in fibre and antioxidants. Unlike regular potatoes, they count towards your 5-a-day and avocados are a good source of monosaturated fats and vitamin E.

Ingredients

Instructions

1. Peel the sweet potato; cut into 1cm dice. Put in a microwave-safe bowl with 1 tablespoon of water, cover and cook on high for
   5 minutes or until tender (stir halfway); drain and pat dry on kitchen paper. Rinse and drain the chickpeas; partially crush with a masher.
2. Heat the oil in a frying pan and fry the sweet potato and red onion for
   2-3 minutes over a high heat until starting to colour. Add the chickpeas and stir-fry for another
   2 minutes or until heated through.
3. Meanwhile, roughly mash the avocado with a squeeze of lemon juice; season and stir in most of the coriander. Warm the flatbreads.
4. Mix the ras el hanout into the chickpea mixture with another squeeze of lemon and a splash of water; season. Spread the smashed avocado onto the flatbreads (opened out), then top with the spicy veg and chickpeas, a drizzle of yogurt and the rest of the coriander.

Nutrition