NZ Loaded Sweet Potato Wedges & Mexican Chickpeas

While the sweet potato is roasting, finely chop the tomato. Roughly chop the coriander. In a small bowl, combine the tomato, coriander, a generous squeeze of lime juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside.

Thinly slice the red onion (see ingredients list). Zest the lime (see ingredients) to get a generous pinch and slice into wedges. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Drain the chickpeas and sweetcorn. In a small bowl, combine the red onion, white wine vinegar and a good pinch of sugar and salt. Add enough water to cover the onion completely and stir to coat. Set aside.

When the wedges have 10 minutes remaining, heat a large frying pan over a medium-high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Reduce the heat to medium and add a drizzle of olive oil, the chickpeas, Tex-Mex spice blend and garlic and cook until fragrant 1-2 minutes. Add the tomato paste (see ingredients), vegetable stock powder and water and cook until the chickpeas have softened slightly, 2-3 minutes. Remove from the heat, add the spinach and a pinch of salt and pepper and stir to combine.

Meanwhile, in a small bowl, combine the sour cream and lime zest. Drain the pickled onion.