Baked sweet potatoes with spicy chickpeas and green tahini dressing

Name: Baked sweet potatoes with spicy chickpeas and green tahini dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 -6 servings
Ingredients: Ingredients; 4 large sweet potatoes; For the spicy chickpeas; 2 tbsp olive oil; 1 large onion; 2 garlic cloves; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp dried chilli flakes; 1 tbsp tomato puree; 1 tbsp sugar; 2 x400g | 14oz tins chickpeas; reserve the brine to use in dressing or other recipes; 1 x 400g | 7oz tin chopped tomatoes; 200 g | 7oz baby spinach; 1 tbsp chopped coriander; Salt and pepper to season; ; For the green tahini dressing; 3 heaping tbsp tahini; 2 tbsp flat leaf parsley; 2 tbsp Coriander; 2 tbsp lemon juice; 2 tbsp water; 1 tbsp olive oil; 1 garlic clove; Salt and pepper to season

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 -6 servings

Baked sweet potatoes with spicy chickpeas and green tahini dressing

Shawn Wheeler

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These baked sweet potatoes with spicy chickpeas and green tahini dressing are be ready in 30 minutes – gluten free, vegan, healthy and really satisfying.

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Ingredients

Servings

Ingredients
4 large sweet potatoes
For the spicy chickpeas
2 tbsp olive oil
1 large onion diced
2 garlic cloves minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp dried chilli flakes
1 tbsp tomato puree
1 tbsp sugar leave out if preferred
2 x400g | 14oz tins chickpeas drained
reserve the brine to use in dressing or other recipes
1 x 400g | 7oz tin chopped tomatoes
200 g | 7oz baby spinach
1 tbsp chopped coriander cilantro plus more, to garnish
Salt and pepper to season
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For the green tahini dressing
3 heaping tbsp tahini
2 tbsp flat leaf parsley
2 tbsp Coriander cilantro
2 tbsp lemon juice
2 tbsp water or aquafaba, as needed
1 tbsp olive oil
1 garlic clove
Salt and pepper to season

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Instructions

Heat the oil in a casserole dish and fry the onions over medium-low heat for five minutes.
Add the garlic and spices and cook for another minute.
Stir in the tomatoes, tomato purée, sugar, and chickpeas. Bring to a simmer and cook, uncovered, for about 30 minutes, stirring occasionally, until the sauce thickens.
Add the spinach leaves at the end and mix them in until they wilt.
Stir in a generous handful of chopped coriander (cilantro). Taste and season with salt and pepper.
Make the green tahini dressing: simply pulse all the ingredients in a blender or mini chopper until you have the desired consistency. Thin your dressing with a little water or reserved aquafaba if needed. Taste and season with salt and pepper.
Cook the sweet potatoes: pierce them with a knife tip several times and then rinse them. Wrap in paper towel, place in a microwave-safe plate in a single layer and top with a damp paper towel. Cook for 4 minutes, turn over and cook for another 4 minutes. Depending on the wattage of your microwave and thickness of the potatoes, they will be ready in 8-12 minutes.
Halve the sweet potatoes and fill with the spicy chickpeas.
Drizzle a little of the green tahini dressing over them and serve.