Lunche for 4

Sweet Potato Chickpea Toasts

Name: Sweet Potato Chickpea Toasts
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 large sweet potatoes trimmed and thinly sliced lengthways into 12; rapeseed oil for brushing (optional); 2 tbsp rapeseed oil; 150 g celery; 3 cloves garlic finely grated; 2 tbsp mild curry powder; 1 tsp cumin seeds; 400 g can chopped tomatoes; 2 tbsp tomato purée; 1 1/2 tsp vegetable bouillon powder; 2 x 400g cans chickpeas drained; 365 g frozen spinach; 1/3 x 30g pack of coriander chopped

$7.20for 460 minServes 4

Sweet potato slices roast until tender and hold curried chickpeas, tomatoes, celery, and spinach.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Sweet potatoes, 1.9 lb$1.29/lb typical	1.9 lb	$2.42Typical price
	Celery, 0.25$2.29 each typical	0.25	$0.76Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Canned tomatoes, 14 oz$0.08/oz typical	14 oz	$1.13Typical price
	Tomato paste and sauce, 1 oz$0.10/oz typical	1 oz	$0.11Typical price
	Broth, 0.25 oz$0.07/oz typical	0.25 oz	$0.02Typical price
	Canned beans, 2 oz$0.09/oz typical	2 oz	$0.18Typical price
	Frozen vegetables, 13 oz$0.10/oz typical	13 oz	$1.29Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.12Typical price
Total for the servings shown		$7.20

Swaps

Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

60 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Indian Vegetarian Vegan Dairy-free Budget Lunches Back to school Fall Spring

Typical price

$1.80 per serving$7.20 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 large sweet potatoes trimmed and thinly sliced lengthways into 12
rapeseed oil for brushing (optional)
2 tbsp rapeseed oil
150 g celery
3 cloves garlic finely grated
2 tbsp mild curry powder
1 tsp cumin seeds
400 g can chopped tomatoes
2 tbsp tomato purée
1 1/2 tsp vegetable bouillon powder
2 x 400g cans chickpeas drained
365 g frozen spinach
1/3 x 30g pack of coriander chopped

Steps

Heat the oven to 425 F and brush the sweet potato slices with oil.
Arrange the slices on a baking sheet and roast for 25 minutes, turning once.
Heat oil in a large skillet, then cook the celery for 5 minutes.
Add the garlic, curry powder, and cumin seeds, and cook for 1 minute.
Stir in the tomatoes, tomato purée, bouillon powder, chickpeas, and spinach, then simmer for 20 minutes.
Spoon the chickpea mixture over the roasted sweet potatoes and sprinkle with coriander.

Main ingredient on sale this week? See what to make with canned beans on sale.