April 11, 2020
Serves: 1 Cooks In: 1 hour
  1. Cook the sweet potato at 180C (fan) for 1 hour. Place a cross in the top and sprinkle on a little salt.
  2. Add the chickpeas spices and some olive oil to a roasting dix and mix. Bake in the oven for around 20 mins.
  3. While everything is cooking make the tahini dressing. Mix the tahini in a bowl along with lemon juice, garlic and water.
  4. Once everything is cooked open up the sweet potato and layer the tahini and chickpeas inside it.
  5. Serve with a green salad, I chose rocket. And sprinkle over some fresh coriander if you have it.


• 1 sweet potato
• 200g chickpeas
• 2 tsp cumin
• 2 tsp paprika
• Olive oil
• Salt and pepper

(If you don’t have any of these spices you could also try a mix of; garam masala, cumin seeds, fennel seeds, curry powder, cayenne pepper, coriander)


• 2 tbsp tahini
• 2 garlic cloves, crushed
• Juice of half a lemon
• 2 tbs water


• Fresh coriander
• Flaked almonds (or any kind of nut you fancy)