Baked Sweet Potato And Chickpeas

Baked Sweet Potato And Chickpeas With Zesty Yoghurt
Serves 2
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Prep Time
5 min
Cook Time
45 min
Prep Time
5 min
Cook Time
45 min
  1. 1 sweet potato
  2. 2 tsp olive oil
  3. 1/2 can (200 g) chickpeas in water
  4. 1/4 tsp ground cumin
  5. 1/4 tsp ground coriander
  6. 1/2 tsp paprika
  7. salt and pepper to taste
  8. 6-8 cherry tomatoes, halved
  9. 3 tbsp plain yogurt
  10. 1/2 tsp lemon juice
  11. generous pinch of lemon zest
  12. fresh coriander to garnish
  13. salad cress to garnish
  1. Preheat your oven to 200C.
  2. Wash and halve the sweet potato lengthways (no need to peel).
  3. Rub 1 tsp of olive oil and season with salt and pepper.
  4. Place the sweet potato skin side up on a baking tray in the middle of the oven for 30 minutes until cooked through.
  5. Drain and wash the chickpeas.
  6. In a bowl, toss the chickpeas together with 1 tsp oil, the ground cumin, coriander, paprika, ¼ tsp of salt and a generous pinch of black pepper.
  7. Mix in halved cherry tomatoes.
  8. Remove the baking tray with potatoes from the oven. Scatter the chickpeas and tomatoes around the sweet potatoes and place back in the oven for the final 15 mins.
  9. Mix the yoghurt with salt, pepper, lemon zest and 1 tsp of lemon juice.
  10. Take the baking tray out of the oven, take the skin off the potato and slice it.
  11. Place the sliced sweet potato on a plate, scatter the warm chickpeas and tomatoes, top with the lemony yoghurt and chopped parsley. Garnish with salad cress.
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