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