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Baked sweet potatoes with spicy chickpeas and green tahini dressing

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

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

Ingredients

  • 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
  • <br>
  • 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

Instructions

    Cup of Yum
  1. Heat the oil in a casserole dish and fry the onions over medium-low heat for five minutes.
  2. Add the garlic and spices and cook for another minute.
  3. 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.
  4. Add the spinach leaves at the end and mix them in until they wilt.
  5. Stir in a generous handful of chopped coriander (cilantro). Taste and season with salt and pepper.
  6. 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.
  7. 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.
  8. Halve the sweet potatoes and fill with the spicy chickpeas.
  9. Drizzle a little of the green tahini dressing over them and serve.