Baked sweet potatoes with spicy chickpeas and green tahini dressing
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0
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 -6 servings
Baked sweet potatoes with spicy chickpeas and green tahini dressing
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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
- Ingredients
- 4 sweet potato large
- For the spicy chickpeas
- 2 tbsp olive oil
- 1 onion diced, large
- 2 garlic minced, cloves
- 1 tsp cumin ground
- 1 tsp paprika
- 1/2 tsp dried chili flakes
- 1 tbsp tomato puree
- 1 tbsp sugar leave out if preferred
- 2 chickpeas drained, 14 oz (400 g) tins
- reserve the brine to use in dressing or other recipes
- 1 chopped tomatoes 7 oz (400 g) tin
- 200 g baby spinach 7 oz
- 1 tbsp Coriander cilantro plus more, to garnish, chopped
- salt to season
- black pepper to season
- <br>
- For the green tahini dressing
- 3 tahini heaping tablespoon
- 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 to season
- black pepper to season
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.
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