Lunch

Baked Sweet Potato with Chickpeas

Name: Baked Sweet Potato with Chickpeas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 large sweet potatoes; 400 g canned chickpeas, drained; 1 tsp smoked paprika; 1 tsp cumin; 1 tbsp olive oil; 100 g Greek yoghurt; 1 tbsp tahini; Juice of 1/2 lemon; Fresh coriander, to serve

Serves 2 Prep 10 mins Cook 45 mins Total 55 mins

Ingredients

2 large sweet potatoes
400 g canned chickpeas, drained
1 tsp smoked paprika
1 tsp cumin
1 tbsp olive oil
100 g Greek yoghurt
1 tbsp tahini
Juice of 1/2 lemon
Fresh coriander, to serve

Method

Preheat oven to 200°C. Prick sweet potatoes and bake 40–45 minutes until soft.
Toss chickpeas with oil, paprika and cumin. Roast last 15 minutes until crispy.
Mix yoghurt, tahini and lemon juice.
Split potatoes, top with chickpeas, yoghurt sauce and coriander.

Tip: Microwave sweet potatoes 5 minutes first to cut oven time in half.