Try this wonderful recipe for sweet potatoes and chickpeas as a side dish to fish or our crispy tofu skewers. The burst of flavours and textures will convince you and your guests!
Ingredients
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2 medium sweet potatoes, halved lengthwise
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7.5 ml (½ tbsp) olive oil
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Pepper and salt, to taste
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1 can (540 ml) chickpeas, drained and rinsed
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7 ml (½ tbsp) olive oil
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7 ml (½ tbsp) honey
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5 ml (1 tsp) paprika
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1 ml (¼ tsp) salt
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500 ml (2 cups) spinach
Sauce:
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15 ml (1 tbsp) tahini
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15 ml (1 tbsp) 0% plain yogurt
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10 ml (2 tsp) water
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10 ml (2 tsp) honey
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10 ml (2 tsp) Dijon mustard (or yellow mustard)
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7 ml (½ tbsp) lemon juice
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7 ml (½ tbsp) balsamic vinegar
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Pepper and salt
Toppings:
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Feta cheese
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Pumpkin seeds, roasted
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Green onion, optional
Preparation
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Preheat the oven to 400°F (200°C).
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On a baking sheet, place the sweet potatoes, drizzle olive oil over them and thoroughly coat with your hands, add salt and pepper. Place the sweet potatoes cut side down on the sheet and bake for about 20 minutes.
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Meanwhile, in a bowl, mix the chickpeas with the seasonings and set aside.
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Remove the sweet potatoes from the oven, turn them over and push them to one side of the sheet to add the chickpeas. Bake for about 15 minutes.
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Meanwhile, in a small bowl, prepare the sauce by mixing all the ingredients. Set aside.
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After baking, remove the sweet potatoes and add the spinach to the sheet, mixing it with the chickpeas. Return to the oven for 2-3 minutes until they are wilted.
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To assemble, slightly crush the insides of the sweet potatoes to form a well, add the chickpea mixture and garnish with sauce, feta cheese, pumpkin seeds, and green onion, and serve immediately.
Notes
Keeps for 3 days in the refrigerator in an airtight container.
You can prepare this recipe in advance by only baking the sweet potatoes and chickpeas and preparing the sauce. Keep refrigerated and reheat with the spinach when serving, then add the toppings.
