Photo: Erik Putz
Give your spuds some love with this baked sweet potato recipe featuring roasted chickpeas, sour cream, crispy onions and chives.
540-mL can chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp sweet paprika
1/2 tsp salt, divided
4 medium sweet potatoes, (about 250 g each)
1 cup sour cream
6 tbsp chopped chives
1/4 cup store-bought crispy onions
Protein 15g, Carbohydrates 77g, Fat 21g, Fibre 14g, Sodium 641mg.
Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.