Crispy sweet potatoes with chickpeas & tahini yogurt
- Preparation and cooking time
- Prep:
- Cook:
- as a side
- Easy
- serves 4 as a side
Ingredients
- 4 medium sweet potatoes
- 4tbsp olive oil
- 1 large garlic clove, crushed
- 1 banana shallot, finely chopped
- chickpeas, drained
- 75g baby leaf spinach
- dill, finely chopped
- lemon
For the tahini yogurt
- 60g Greek yogurt
- 2tbsp tahini
- 20g pine nuts, toasted
- 50g pomegranate seeds
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 8-10 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 and stir into the chickpea mixture, season. Gently mash with a potato masher until the chickpeas are slightly crushed.
- STEP 4
Mix the Greek yogurt and tahini in another small bowl, and season to taste with salt.
- STEP 5
Split the potatoes open lengthways. Fill with the bean mixture, spoon over the tahini yogurt and top with the pine nuts and pomegranate seeds.
