Name: Chickpea-filled kumara
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 equal-sized kumara, scrubbed; 2 tablespoon vegetable or olive oil; 1 brown onion, coarsely chopped; 2 cloves garlic, crushed; 1 teaspoon cajun spice mix; 400 gram can diced tomatoes; 2 400g cans chickpeas, rinsed; 1/3 cup greek-style natural yoghurt; mixed salad, to serve

Ingredients

4 equal-sized kumara, scrubbed

2 tablespoon vegetable or olive oil

1 brown onion, coarsely chopped

2 cloves garlic, crushed

1 teaspoon cajun spice mix

400 gram can diced tomatoes

2 400g cans chickpeas, rinsed

1/3 cup greek-style natural yoghurt

mixed salad, to serve

Method

1.Pierce each kumara several times with a fork. Place in a microwave-safe dish. Microwave on High (100%), turning halfway through cooking, for 10 minutes or until soft.

2.Meanwhile, heat oil in a saucepan over moderate heat. Add onion and garlic; cook and stir for 3 minutes or until soft. Add Cajun spice; cook and stir for 1 minute or until fragrant. Add tomatoes and 1 1/2 cups water. Bring to a simmer. Simmer for 10 minutes or until sauce reduces and thickens slightly. Stir in chickpeas; cook for 2 minutes or until heated.

3.Cut a deep cross in the top of each kumara; press and pull open to a make a cavity at the centre. Transfer to serving plates. Spoon chickpea mixture into centre of each kumara. Top with yoghurt. Serve kumara with salad.

Kumara is orange sweet potato. Use any canned beans, such as butter beans or red kidney beans. You can serve chickpea mixture with cooked rice or pasta.
Note

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Ingredients

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