Loaded sweet potatoes with spiced chickpeas & tahini yoghurt

INGREDIENTS

2 medium sweet potatoes

2 tbsp extra virgin olive oil

Pinch of salt

Spiced chickpeas

1 can chickpeas, rinsed and drained

1 tsp ground cumin

1 tsp smoked paprika

½ tsp ground coriander

¼ tsp cinnamon

1 tbsp extra virgin olive oil

Pinch of salt

Tahini yoghurt

¾ cup Greek yoghurt

1 tbsp tahini

1 garlic clove, finely grated

Juice from ½ lemon

Pinch of salt

Coriander and pomegranate seeds to garnish

Preheat the oven to 200°
Line a baking tray with baking paper.
Place each potato on a piece of foil, drizzle with oil, and sprinkle with salt. Wrap the potato in foil and bake for 45-50 minutes, or until the potato is soft inside. Remove from oven and set aside.
Meanwhile, toss the chickpeas in the spices, oil and salt in a mixing bowl. Add them to a baking dish and roast for 25 minutes, or until golden and slightly crispy. Remove from oven and set aside.
In a small bowl, combine the yoghurt, tahini, lemon juice, garlic and a pinch of salt. Mix until smooth.
To serve, slice the sweet potatoes down the middle and gently press the ends to open them up. Fluff the flesh with a fork and season lightly with a pinch of salt.
Spoon over the tahini yoghurt, top with the spiced chickpeas and finish with coriander and pomegranate seeds. Serve warm.

Preheat the oven to 200°
Line a baking tray with baking paper.
Place each potato on a piece of foil, drizzle with oil, and sprinkle with salt. Wrap the potato in foil and bake for 45-50 minutes, or until the potato is soft inside. Remove from oven and set aside.
Meanwhile, toss the chickpeas in the spices, oil and salt in a mixing bowl. Add them to a baking dish and roast for 25 minutes, or until golden and slightly crispy. Remove from oven and set aside.
In a small bowl, combine the yoghurt, tahini, lemon juice, garlic and a pinch of salt. Mix until smooth.
To serve, slice the sweet potatoes down the middle and gently press the ends to open them up. Fluff the flesh with a fork and season lightly with a pinch of salt.
Spoon over the tahini yoghurt, top with the spiced chickpeas and finish with coriander and pomegranate seeds. Serve warm.

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