Food for thought
Baked Sweet Potatoes, Crispy Chickpeas and Tahini Dressing
‘Baking a sweet potato whole is, in my opinion, one of the greatest ways to cook it. The skin caramelises so perfectly and the insides are soft and sweet yet earthy at the same time. This recipe is simple but effective, with a subtle crunch from the chickpeas that really lifts the dish, and a creamy dressing to finish it off, creating the perfect balance of textures and flavours. A handy week-night dish that also makes great leftovers!’
• 4 medium sweet potatoes• 600g cooked chickpeas (2 × 400g tins, drained, or 300g dried)• 2-4 tbsp olive oil• 4 heaped tsp ground cumin• 2 heaped tsp ground coriander• 2 tsp smoked paprika• 1 tsp ground cloves• 1 tsp ground turmeric• 5 cloves garlic, crushed or finely chopped• A hefty pinch of salt• 2 tsp fine or coarse black pepper• A small handful fresh coriander, finely chopped,• 1 lemon, juiced, ½ zested• 3 spring onions, finely chopped• Fresh chives (optional)
