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Sweet potato and chickpea rolls

Sweet potato and chickpea rolls

Points® value
Total Time
1 hr 10 min
20 min
50 min
It’s easier to stay on track with great food already prepped at your fingertips, like vegetarian pastry rolls. A great snack option, or a crowd pleaser when entertaining.


Orange sweet potato (kumara)

500 g, peeled, cut into 1cm pieces

Brown onion

2 medium, cut into thin wedges


2 clove(s), unpeeled

Smoked paprika

1 tsp

Ground cumin

1 tsp

Chilli powder

½ tsp

Ground cinnamon

¼ tsp

Canned chickpeas, rinsed and drained

1 400g can

Filo pastry

6 sheet(s)

Poppy seeds

2 tsp

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. 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.
  3. 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.


Store unbaked rolls in a reusable container and freeze for up to 3 months. Cook from frozen in a preheated oven at 180°C for 25-30 minutes, or until cooked through and pastry is golden.