recipes
Spiced chickpea baked sweet potatoes with guacamole, feta and tahini dressing
2022-01-05
Ingredients
For the spiced chickpeas
- 1 x 400g tin cooked chickpeas, rinsed and drained (Fiamma)
- 1 tbsp. olive oil (Olitalia)
- 1 tsp Ras il hanout
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1/2 tsp smoked paprika
- ½ tsp chili flakes (optional)
- Salt and pepper
For the guacamole
- 2 ripe avocados
- 1 lime
- 1 clove garlic, crushed
- 1 tbsp. chopped fresh coriander leaves
- Good drizzle olive oil (Olitalia)
- Salt and pepper
You will also need
- 4 medium sized sweet potatoes
- 100ml Greek yogurt
- 1 heaped tbsp. tahini
- Good drizzle olive oil (Olitalia)
- 75g feta
- Few extra coriander leaves to garnish
Method
Start this recipe with the potatoes. Wash and scrub them, prick all over with a fork. Wrap individually in foil and bake in the oven at 220°C for 45 minutes. Meanwhile, mix all the ingredients for the spiced chickpeas, spread out onto a baking sheet and cook for 15 minutes in the oven. For the guacamole, peel and deseed the avocados and crush with a fork. And season well with salt and pepper. Mix in the oil, garlic, coriander and juice of a lime. Finally, in another bowl, mix together the yogurt and tahini and season with salt, pepper and a good drizzle of olive oil to make a dressing. To serve, cut open the soaked sweet potatoes and season with salt. Spoon in ½ of the spiced chickpeas, followed by the guacamole and the remaining chickpeas. Crumble over the feta and drizzle over the tahini dressing. Decorate with extra coriander leaves and serve.
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