• 200g chickpeas Chickpeas, canned, drained
• 160g sweet potato Sweet Potato, baked
• 80g red pepper Red Pepper
• 80g aubergine Aubergine
• 5g olive oil Olive Oil
• 15g lemon juice Lemon Juice
• 6g garlic Garlic
• 30g feta Feta
• 1 tsp dried oregano
• 20g red onion Red Onion

1. 1

   Prep everything first: wash and trim the peppers and aubergine, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.

5. 5

   Meanwhile, steam or stir-fry the peppers and aubergine for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and chickpea, spooning over any remaining sauce. Finish with the red onion.

Tap ingredients and steps to tick them off as you cook.