Chickpea and sweet potato rolls

Chickpea and sweet potato rolls

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / piece: 35 kcal
, Fat: 2 g
, Carbohydrate: 4 g
, Protein: 1 g


60 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500 g sweet potatoes, coarsely grated
150 g frozen leaf spinach, defrosted, drained
1 tsp ginger, finely grated
1 tsp chilli flakes
½ tsp ground coriander seeds
¼ tsp cumin
½ tsp salt
a little pepper
1 tin chickpeas (approx. 215 g), rinsed, drained


1 puff pastry dough, rolled into a rectangle
1 tbsp olive oil
1 tbsp black sesame seeds
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How it's done

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Heat the oil in a non-stick frying pan. Briefly sauté the onion and garlic. Add the sweet potatoes and spinach, cook for approx. 10 mins., season. Puree the chickpeas, mix into the vegetables.


Cut the puff pastry in half lengthwise, spread half of the filling lengthwise down the middle of each piece of pastry, leaving a border of approx. 3 cm all around. Fold the edges of the pastry loosely over the filling, press down firmly with a fork. Brush the rolls with oil, sprinkle the sesame seeds on top. Gently cut the rolls into approx. 3 cm slices, place on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C.


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