Sweet potato and chickpea rolls
Orange sweet potato (kumara)
500 g, peeled, cut into 1cm pieces
2 medium, cut into thin wedges
2 clove(s), unpeeled
Canned chickpeas, rinsed and drained
1 400g can
4 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Place sweet potato, onions, garlic and spices in a large roasting pan. Season with salt and pepper, lightly spray with oil and toss well. Bake for 30 minutes. Add chickpeas to the roasting pan and bake for a further 5 minutes. Cut the ends off garlic cloves and squeeze roasted garlic into a large bowl. Add roasted vegetables to the garlic and lightly mash so the mixture holds together, but is still chunky.
- Lay 2 filo sheets alongside each other, overlapping by 10cm on the short edge. Lightly spray with oil. Layer another 2 filo sheets on top and lightly spray again with oil. Top with remaining 2 filo sheets. Spoon the filling along one of the long edges of filo. Lightly spray the other long edge with oil. Roll up firmly to enclose the filling. Lightly spray with oil and sprinkle with poppy seeds. Cut evenly into 18 rolls. Place on prepared tray and bake for 15 minutes or until golden.