This is one of my go-to easy meals. It is easy to throw together, and you just need a couple of fresh ingredients to make it; everything else is a pantry essential, so you save money and put what you already have to good use. And, it's still bursting with flavor thanks to the blend of spices, miso, garlic and chiles.
Technique tip: I like to make double the chickpea chili portion and freeze the leftovers to make sure I always have some instant healthy meals on hand.
Swap option: If you want to eat more quickly, use quinoa instead of baked sweet potatoes, as quinoa only takes about fifteen minutes to cook.
For the potatoes:
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Pierce the sweet potatoes all over; making small cuts to ensure the air can escape as they bake. Pour a little olive oil into your hands and rub the sweet potatoes all over so they have a thin coasting. Place them on the baking sheet and sprinkle them evenly on all sides with sea salt. Pop them in the oven and bake for 1 hour, or until tender inside.
For the chili:
Heat a generous glug of olive oil, the chiles and celery in a large frying pan over medium-high heat. Add the garlic, miso, mustard seeds, paprika, cumin, salt and pepper. Let this cook for about 5 minutes, or until the celery has softened.
Add in the tomatoes, tomato paste, chickpeas and vinegar and let everything cook for about 30 minutes.
When you're ready to eat, stir the spinach into the chili to wilt. Taste and adjust seasoning as needed.
Split the baked sweet potatoes and serve with the chili and a dollop of yogurt.