What’s better than spicy fried chickpeas? Spicy fried chickpeas on top of oven baked sweet potatoes. And better than that…? All of the above plus crunchy, fresh salad topped with tahini sauce of dreams.
Guaranteed to up the anti when it comes to a simple baked potato. It’s ridiculously easy to make, your mid week dinner sorted and a leftover work lunchbox win.
2 large sweet pots halved down the middle to reduce baking time
1 can of chickpeas drained, rinsed and patted dry
1 tsp ground coriander, ground cumin, paprika, turmeric
1 pinch of cayenne pepper
juice of 1 lemon
for the tahini sauce:
2 garlic cloves, crushed
1 tbsp hummus
2 tsp tahini
1 sprinkling dried dill
squeeze of maple syrup
dash of lemon juice if desired
splash of water to thin
for the salad topper:
half a cucumber, peeled into ribbons
pack of cherry tomatoes, quartered
handful of flat leaf parsley, chopped
salt & pepper to taste
to sprinkle on top:
Pre-heat your oven to 200C. Slice your sweet pots and spread a little coconut oil over the halves. Bake until soft.
Meanwhile add your drained chickpeas to a bowl and add spices. Heat a frying pan and add the chickpeas and heat through. Set aside.
Make your tahini sauce by combining all the ingredients and mix. Set aside.
Chop your veggies up, and season.
Once your potatoes are cooked, remove from the oven and onto a plate. Fluff the middle bit up making a little boaty-dip for ultimate chickpea pile. Pile on your chickpeas and top with your salad. Douse it in the tahini sauce of dreams. Sprinkle with sumac. Dig in!