Apricot Sweet Potato with Chickpeas


  • 1 x 400g can chickpeas, rinsed and drained
  • 1 x packet of French Onion Soup Mix
  • 1 x 405mL can of Apricot Nectar
  • 400g sweet potato, cut into 2cm chunks
  • 150g green beans, steamed
  • 150g snow peas, steamed
  • 150g broccoli, steamed
  • Quinoa or rice, to serve


  • Preheat oven to 180⁰C;
  • In a large greased casserole dish (or other oven-proof & microwave-proof dish) mix together the soup mix and apricot nectar.
  • Once combined, add the chunks of sweet potato and chickpeas. Stir to coat.
  • Place sweet potato dish in the oven and cook, covered, for 30-40mins or until sweet potato is cooked through and tender.
  • Meanwhile, prepare quinoa or rice as per packet instructions and steam veggies.
  • Serve sweet potato pieces with vegetables, recommended carbohydrate serve and drizzle over the sauce.

Add all ingredients in and cook on low for 6-8hrs

Add all ingredients into pressure cooker and cook on high for 30mins. Allow pressure to release naturally.