Baked sweet potato topped with spiced, roasted chick peas
2016-11-28 20:38:59
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the potato and chick peas
- •2 medium sweet potatoes
- •425 g can chickpeas, rinsed and drained
- •1/2 Tbsp olive oil
- •1/2 tsp each cinnamon and paprika
For the garlic herb sauce
- •1/4 cup (60 g) hummus
- •juice of 1/2 lemon (1 Tbsp)
- •1 tsp dried dill
- •1 cloves garlic, minced
- •1 tbsp Water or unsweetened almond milk to thin
Instructions
- Preheat oven to 180•C and line a large baking tray with foil. Rinse and scrub potatoes and cut in half half length ways.
- Rub the sweet potatoes with a bit of olive oil and place face down baking tray.
- Toss rinsed and drained chickpeas with olive oil and spices and place a the same tray or another tray depending on size. Roast in oven for 30 minutes.
- While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Once the sweet potatoes are soft - transfer to a dish and top with the chick peas and herb sauce. I added parsley and tomatoes to finish 😘👌🏼
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