Recipe for Tahini baked sweet potatoes topped with roasted chickpeas
4 sweet potatoes – rinse & cut into quarters
1 tin chickpeas – rinse and drain
2 tsp Exotic Spice Mix (or spices of your choice)
2 tomatoes – dice (5mm)
10g fresh coriander – chop finely
4 tbsp tahini
1 lemon – halve and juice
5g fresh dill – chop
2 cloves garlic – peel and grate finely
olive oil (from your pantry)
salt and black pepper (from your pantry)
salt and black pepper (from your pantry)tin foil (from your pantry)
Preparation: Prepare all ingredients as indicated above. Preheat oven to 200°C. Line two baking trays with tin foil.
Sweet potatoes and chickpeas: Place the sweet potatoes and chickpeas on the baking trays. Drizzle with olive oil and sprinkle with the spices (cumin, ground coriander, cinnamon and smoked paprika). Bake in the oven for 25 minutes.
Tomato topping: Mix the tomatoes, fresh coriander and a splash of lemon juice in a bowl. Set aside. Season to taste.
Tahini sauce: Mix these ingredients in a bowl – tahini, a squeeze of lemon juice, garlic, fresh dill, splash of water. Taste and add salt if needed.
To serve: Divide the potato wedges between the plates. Top with roasted chickpeas and drizzle with tahini sauce and tomato topping.
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