Name: Sweet potato and chickpea burritos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: I onion; 1 bell pepper; 1 Tbsp olive oil; 2 medium sweet potatoes; 2 clove of garlic, minced; 1 tsp dried oregano; ½ tsp ground cumin; ½ tsp smoked paprika; 1 pinch cinnamon; 1 Tbsp tomato pure; 1 tsp chipotle paste; 200 ml passata or stock; 1 can chickpeas, drained; 1 handful coriander leaves, chopped; Juice of 1 lime; lettuce leaves

Sweet potato and chickpea burritos

3 Aug 2021

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

The stuffing for these sweet potato and chickpea burritos can be made well ahead so they are ideal for parties or busy midweek meals. You can serve them in corn, wheat or gluten-free tortillas (or taco shells, if preferred).

Ingredients

I onion
1 bell pepper
1 Tbsp olive oil
2 medium sweet potatoes
2 clove of garlic, minced
1 tsp dried oregano
½ tsp ground cumin
½ tsp smoked paprika
1 pinch cinnamon
1 Tbsp tomato pure
1 tsp chipotle paste
200 ml passata or stock
1 can chickpeas, drained
1 handful coriander leaves, chopped
Juice of 1 lime
lettuce leaves

Instructions

Thinly slice the onion and bell pepper. Peel the sweet potatoes and chop them into small cubes.
Heat the oil in a pan, then gently sauté the onion and bell pepper. After about 5 minutes, add the sweet potatoes and garlic and stir for a couple of minutes. Add the spices, tomato purée and chipotle paste. Stir for a few seconds, then pour in the passata and enough water to just cover everything.
Bring to the boil, cover and gently simmer for about 20 minutes until the sweet potatoes are tender.
Add the drained chickpeas. If the sauce is not thick enough, turn up the heat and reduce it.
When the sauce is thick and sticky, turn off the heat and add the lime juice and coriander leaves.
Warm up the tortilla wraps, then add some lettuce and stew (and maybe some salsa or guacamole), then wrap and serve.