About the Recipe
Allergens: Gluten free, lactose free, nut free
4 medium sweet potatoes
1x 425 can chickpeas (drained and rinsed)
1 ½ teaspoon olive oil
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon cinnamon
½ teaspoon paprika (smoked or sweet
Garlic Herb Sauce
60 g hummus (or tahini)
½ medium lemon (juiced)
3 garlic cloves, minced
Salt to taste
Fresh chopped parsley to serve
Preheat oven to 200c and line a tray with baking paper
Rinse and scrub potatoes and cut in half lengthwise which will speed up the cooking time.
Toss rinsed and drained chickpeas with olive oil and spices and place on a baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size). Bake the sweet potatoes and chickpeas for about 25 minutes.
Meanwhile, prepare your sauce. Chop garlic cloves finely.
Add together the garlic, hummus/tahini, lemon juice, and ½ teaspoon salt, into a mixing bowl and whisk to combine. Adding enough water to thin out the sauce so it’s pourable. Taste and adjust as needed.
Once sweet potatoes are fork tender and the chickpeas are golden brown, remove from the oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce and serve immediately