Baked Sweet Potatoes with Whipped Feta, Spiced Chickpeas & Green Tahini

Recipe Details

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients

• 4 medium sweet potatoes (approx. 600g)
• 2 x 400g can chickpeas, drained and liquid reserved
• 1 tsp ground cumin seeds
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Pinch of chilli flakes
• 3 limes
• 150g feta cheese
• 150g Greek yogurt
• 3 tbsp tahini
• Small bunch of coriander, roughly chopped
• Small amount of garlic, finely minced

Method

1. Heat the oven to 180C/160C fan/gas 4. Prick the sweet potatoes all over with a fork, then rub with a drizzle of oil and a pinch of salt.
2. Roast the sweet potatoes in the preheated oven for 40 minutes or until they feel tender when squeezed.
3. Meanwhile, prepare the chickpeas by mixing them with cumin seeds, ground coriander, smoked paprika, and chilli flakes. Heat some oil in a pan and sear the chickpeas for a few minutes until fragrant.
4. Add the reserved liquid from the canned chickpeas to the pan and stir to combine. Continue cooking for another 5-7 minutes or until the liquid has almost evaporated.
5. Cut the limes into half and nestle them cut-side up in a small baking dish with the chickpeas. Roast in the oven for the final 5 minutes.
6. Meanwhile, make the green tahini by blending together tahini, chopped coriander, garlic, lime zest, and juice from one of the limes. Season with water to achieve a drizzling consistency.
7. Mash the feta cheese and Greek yogurt together until smooth. Keep chilled until ready to serve.
8. Arrange the roasted sweet potatoes on a plate, split down the length, and lightly mash the flesh with a fork.
9. Spoon a little of the feta-yogurt mixture into each potato, followed by a spoonful of the spiced chickpeas and a drizzle of green tahini. Serve with charred lime wedges on the side.