Sweet Potato & Spicy Harissa Chickpeas

  • 1 tablespoon olive oil
  • 2 sweet potatoes
  • 1 red onion, diced
  • 2 cloves garlic, crushed
  • 1 tin chickpeas
  • 2 tablespoons of harissa paste
  • 1 teaspoon paprika
  • 1 tablespoons tomato puree
  • ½ lime, juice and zest
  • 1 tablespoon honey
  • Black pepper to taste
  • Pinch of salt
  • 2 tablespoons tahini
  • 4 tablespoons Greek yoghurt
  • Handful dill, chopped
  • Coriander
  1. Pierce the sweet potatoes with a fork, cover with olive oil, salt and pepper.
  2. Pop in the microwave on a plate for 7-10 minutes (if you like the skin crispy, add to the oven at 220 degrees Celsius for 5 minutes after this).
  3. Add some olive oil in a pan over a medium heat and add the onion and garlic. Cook for around 5 minutes.
  4. Add the paprika, harissa paste, honey, tomato puree, chickpeas, lime juice, zest and more black pepper. Cook for 5 minutes.
  5. Once the sweet potatoes are cooked, slice in half (be careful not to burn your hands with the steam!) and drizzle on some tahini, the harissa chickpea mixture, a couple tablespoons of Greek yoghurt, fresh dill and coriander.

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