Sweet Potato Toast with Chickpea Avocado Topping
Ingredients
- 1 medium sweet potato
- 1 avocado
- 400 ml can chickpeas
- 1/2 teaspoon sumac
- 1/4 teaspoon sea salt
- juice of 1/2 small lemon
- small handful baby watercress or sprouts (optional)
- additional sumac to garnish
Preparation
Slice the sweet potato into 6mm even slices.
Set the toaster to high and toast the sweet potato slices. After the first toast, pierce the potato flesh with a fork and toast again.
In a bowl combine the avocado, sumac, chickpeas, sea salt and lemon juice and smash with a fork or potato masher. Taste and season.
Once the potato is toasted through, which may take a few rounds in the toaster, spoon a good amount of the mixture directly onto the potato slices and sprinkle with baby watercress or sprouts to serve.
