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Baked Sweet Potatoes With Crispy Chickpeas and Tahini

Baked Sweet Potatoes With Crispy Chickpeas and Tahini

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Sweet potatoes are a rich source of fiber as well as containing an array of vitamins and minerals including iron, calcium, and selenium, and they're a good source of most of our B vitamins and vitamin C.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Middle Eastern
Servings 4
Calories 288 kcal

Ingredients
  

  • 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 teaspoons of cumin
  • 2 teaspoons of paprika
  • A tablespoon of olive oil
  • Pinch of salt
  • For the tahini dressing:
  • 1/2 cup/75g of tahini
  • 50 ml of water
  • Juice from half a lemon
  • 1 clove of garlic crushed
  • Salt to taste

Instructions
 

  • Preheat oven to 210C/400F. Line a baking tray with parchment paper.
  • Wash the sweet potatoes, and cut lengthways. Drizzle some olive oil and bake for about 40-50 minutes or until tender.
  • 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 30-40 minutes or until golden brown and crispy.
  • For the tahini dressing, simply combine all the ingredients together and beat until smooth.
  • 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!

Video

Notes

Once cooled, store them in an air-tight container in the fridge for up to 3 days.
Ideally, reheat them in the oven to crisp them up.

Nutrition

Serving: 1servingSugar: 2.1gFiber: 4.3gCalories: 288kcalFat: 8.8gProtein: 4.3gCarbohydrates: 24.3g
Keyword baked, crispy, fries, healthy, lowcarb, sweet potato recipe
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