Roasted Sweet Potato and Chickpea/Garbanzo Bake

• 1 large red onion, finely chopped
• 4 fat garlic cloves, unpeeled
• 2 large sweet potatoes, peeled and chopped into 3/4in pieces
• 1 tablespoon cumin seed
• 1 tablespoon ground coriander
• 1 teaspoon ginger, grated
• 2 tablespoons olive oil
• 1 (14 ounce) tin chopped tomatoes
• 1 tablespoon honey
• 1 (14 ounce) tin chickpeas, drained and rinsed
• handful mint or parsley, roughly chopped
• couscous, to serve

1. Preheat the oven to 200C/fan 180C/gas 6.
2. Put the onion, garlic and potatoes into a roasting pan, scatter over the spices, season with salt and pepper and drizzle over the oil.
3. Roast for 15 minutes.
4. Add the tomatoes, honey and 7fl oz water and roast for a further 15 minutes.
5. Stir through the chickpeas and return to the oven for a final 10 minutes.
6. Scatter with the herbs and serve with couscous.

red onion, garlic, sweet potatoes, cumin, ground coriander, ginger, olive oil, tomatoes, honey, chickpeas, handful mint, couscous

Taken from www.food.com/recipe/roasted-sweet-potato-and-chickpea-garbanzo-bake-492625 (may not work)