Crispy sweet potatoes with chickpeas & tahini yogurt
- 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
Ingredients
- 4 medium sweet potatoes
- 4 tbsp olive oil
- 1 large garlic clove , crushed
- 1 banana shallot , finely chopped
- 400g can chickpeas , drained
- 75g baby leaf spinach
- small bunch dill , finely chopped
- zest and juice 1 lemon
For the tahini yogurt
- 60g Greek yogurt
- 2 tbsp tahini
- 20g pine nuts , toasted
- 110g 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 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.
