Just a quick simple meal this one, and full of nutrients. The mash combines chick peas and butter beans with sweet potato and leeks to make a beautiful pale orange mash, and it’s tasty too!
Combined with flower sprouts and courgettes sauteed with thyme and rosemary, it’s going to make a great work lunch tomorrow. But would be lovely as a main meal too!
The chickpeas and butterbeans make a really good combination, but you could easily substitute other beans
makes 4 servings
for the mash
1 sweet potato, peeled and diced
1 leek, halved lengthwise and sliced
1 400 g tin of butterbeans, drained (240g when drained)
1 400 g tin of chickpeas, drained (240 g when drained)
2 tbsp tahini
juice of half a lemon
for the flower sprouts and courgettes
200 g flower sprouts, washed, and halved if large
4 small courgettes, sliced
2 sprigs of fresh thyme
1 tsp fresh rosemary, finely chopped
1 – 2 tbsp olive oil
Bring a saucepan of salted water to the boil and add the sweet potato. Simmer for around 5 minutes, until starting to soften. Add the chickpeas and butterbeans, bring back to a simmer and cook for a further 3 minutes.
While the sweet potato is cooking, microwave the leeks (covered and vented) with a splash of water for 2 minutes, stir, then a further minute. The leeks should be soft.
When the sweet potato and beans are done, drain and then add to the leeks (keeping any cooking liquid in the leeks), along with the tahini, lemon juice and salt. Mash roughly.
For the vegetables, heat the oil in a saucepan and then add the flower sprouts, courgettes and herbs. Saute for around 10 minutes until the courgettes are browning and the flower sprouts are just tender. I used the same pan I’d cooked the sweet potato in, but to speed it up you could use a separate one and cook them at the same time.