Apricot Sweet Potato with Chickpeas


  • 400g canned chickpeas
  • 1 packet french onion soup mix
  • 405mL canned apricot nectar
  • 400g sweet potato
  • 150g green beans
  • 150g snow peas
  • 150g broccoli
  • quinoa
  • OR rice


  • Prep Ingredients: Rinse and drain the chickpeas. Cut the sweet potato into 2cm chunks.
  • Preheat oven to 180⁰C
  • In a large greased casserole dish (or other oven-proof & microwave-proof dish) mix together the soup mix and apricot nectar.
  • Once combined, add the chunks of sweet potato and chickpeas. Stir to coat.
  • Place sweet potato dish in the oven and cook, covered, for 30-40mins or until sweet potato is cooked through and tender.
  • Meanwhile, prepare quinoa or rice as per packet instructions and steam the green beans, snow peas and broccoli.
  • Serve sweet potato pieces with vegetables, recommended carbohydrate serve and drizzle over the sauce.

Add all ingredients in and cook on low for 6-8hrs

Add all ingredients into pressure cooker and cook on high for 30mins. Allow pressure to release naturally.