Crispy sweet potatoes with chickpeas & tahini yogurt

Crispy sweet potatoes with chickpeas & tahini yogurt

  • Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • as a side
  • Easy
  • serves 4 as a side

Barbecued sweet potato jackets with a bean and spinach filling, an ideal vegetarian option or make it vegan using a dairy-free yogurt alternative

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal535
fat23g
saturates4g
carbs63g
sugars31g
fibre13g
protein12g
salt0.3g
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Ingredients

For the tahini yogurt

Method

  • STEP 1

    Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they’re cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)

  • STEP 2

    Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.

  • STEP 3

    Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.

  • STEP 4

    Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.

RECIPE TIPS
TO MAKE VEGAN

To make this recipe vegan rather than veggie, simply swap the yogurt for a dairy-free alternative.

Goes well with

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    Rating: 5 out of 5.14 ratings
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