This Baked Sweet Potatoes With Crispy Chickpeas and Tahini recipe is super comforting and healthy!
Sweet potatoes are a rich source of fiber as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C.
One of the key nutritional benefits of the sweet potato is that they’re high in an antioxidant known as beta-carotene.
You can read more about the health benefits of sweet potatoes here.
Load up on protein and complex carbs with this delicious, filling and super easy recipe.
The crunch of the chickpeas compliments the softness of the sweet potato.
And the nuttiness of the tahini, is the perfect finishing touch, as nothing compliments the chickpeas better than tahini!
Baking the sweet potatoes, makes them sweeter, because the sugar within the potato caramelizes, which makes them even more delicious.
This recipe serves 2 or makes 4 side dishes!
Let’s get on it!
2 small sweet potatoes (about 250g each)
1/4 bunch of chopped parsley
For the crispy chickpeas:
1 tin of chickpeas, drained
1 tablespoon of maple syrup
2 teaspoon of cumin
2 teaspoon of paprika
A tablespoon of olive oil
Pinch of salt
For the tahini dressing:
75g of tahini
50ml of water
Juice from half a lemon
1 clove of garlic, crushed
Salt to taste
Preheat oven to 210c.
1. Wash the sweet potatoes, and cut lengthways. Drizzle some olive oil and bake for about an hour or until tender.
2. Rinse the chickpeas and dry them. Mix the maple syrup, olive oil, paprika, cumin, and salt, then coat the chickpeas with the mixture. Add them onto a baking dish and bake for about 50 minutes or until golden brown and crispy.
3. For the tahini dressing, simply combine all the ingredients together and beat until smooth.
4. Place the cooked sweet potatoes onto a plate, and make a dent in the middle, add the crispy chickpeas, followed by the dressing, and finish with chopped parsley. Enjoy!
Tip: You can enjoy these Baked Sweet Potatoes With Crispy Chickpeas and Tahini hot or cold!