This is such a quick side dish to prepare, and by adding the chickpeas, you up the fibre and protein content of the meal.
(Serves 8 – 10)
2 cups diced sweet potato
2 cups diced butternut
½ cup milk
1 tin chickpeas, rinsed and drained
1 pinch cayenne pepper
Boil the sweet potato and butternut until soft, remove from heat and drain. Place in a large bowl, add the chickpeas and blend with a blender. Add the milk gradually until you get the consistency you want. Place in a bowl and top with the cayenne pepper.
Tip: you can use pre-cut sweet potato and butternut that you can steam in the microwave instead of boiling. If you don’t have a blender, you can also make use of a masher.
Recipe and photograph: Lesley Scott