Chickpea and Sweet Potato Peanut Bowls

Instructions

1. 1

   Scrub the sweet potato and cut it into small, even 1 cm cubes. Use fully cooked, ready-to-eat canned chickpeas; drain and rinse them, then measure out 480 g, approximately the drained contents of two 400 g cans.

2. 2

   Put the sweet potato and 60 ml of the water in a wide 3-litre microwave-safe casserole. Cover with a microwave-safe vented lid. Using a 1000-watt microwave at 100% power (high), heat for 5 minutes. Carefully uncover away from your face, stir and rotate the dish half a turn. Cover and heat for another 5 minutes, then continue in 2-minute intervals, stirring and rotating between intervals, until the cubes are fork-tender.

3. 3

   Meanwhile, use a fork or hand whisk to mix the peanut butter, soy sauce, lime juice, garlic powder, ground ginger and remaining 120 ml water in a small bowl until smooth.

4. 4

   Stir the chickpeas, frozen peas and all the peanut sauce into the sweet potato. Replace the vented lid and microwave at 100% power for 4 minutes. Stir thoroughly from the edges into the centre, rotate the dish half a turn, cover and microwave for another 4 minutes.

5. 5

   Stir and check several places, including the centre, with a food thermometer. The mixture must reach 165°F/74°C throughout. If needed, continue microwaving at 100% power in 1-minute intervals with the vented lid on, stirring, rotating and checking the temperature after each interval.

6. 6

   Leave covered to stand for 2 minutes, then stir and divide evenly among four bowls. Allow approximately 25 minutes for heating, checks and standing; the exact heating time will depend on the dish and microwave.