Baked Sweet Potatoes with Spiced Chickpeas

I love the intense sweetness that sweet potatoes develop when they are roasted in their skins. One sweet potato provides about six times your daily vitamin A needs! Topped with spiced chickpeas, a tahini lemon sauce and a tomato salsa this is almost a complete meal - just add green salad. Missing ingredients? Substitute other spices, hummus instead of tahini, a can of mexe beans instead of roasted chickpeas.

Baked Sweet Potatoes with Spiced Chickpeas

4 Medium Sweet Potatoes

400g Can chickpeas, drained (or soak overnight then cook dried chickpeas)

1 Tablespoon Extra Virgin Olive Oil

½ Teaspoon each of ground cumin, ground coriander, cinnamon and sweet paprika (or smoked paprika if you like)

Tahini Sauce:

2 Tablespoons Tahini Paste

Juice of 1 Lemon

2 Cloves garlic, finely chopped or crushed

Salsa:

200g Cherry Tomatoes

¼ Red Onion

¼ Red Capsicum

Handful Fresh Parsley or Coriander, chopped finely

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon White Wine Vinegar

Salt and Pepper

Preheat the oven to 200 ºC.

Scrub the sweet potatoes well, prick all over with a fork and place in oven for 50 minutes to an hour, until softened.

Mix the chickpeas with the oil and spices and place on a lined baking tray. When the potatoes are half cooked, add the tray of chickpeas and bake for 25 minutes.

To make the sauce, mix all the ingredients together until a smooth consistency.

To make the salsa: Quarter the tomatoes, finely chop the red onion. Cut the capsicum into small dice. Mix together with chopped herb. Mix through the oil and vinegar and season with salt and pepper to taste.