Gut-friendly recipe for 4 - 8 people, takes only 20 mins; recipe has sweet potato, olive oil, garlic clove, banana shallot, chickpea, baby leaf spinach, dill, lemon, greek yogurt, tahini, pine nut and pomegranate seed.
Crispy sweet potatoes with chickpeas & tahini yogurt
Course: Gut-friendly
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 large garlic clove, crushed
- Olive Oil: 4 tbsp olive oil
- Chickpea: 400g can chickpeas, drained
- Dill: small bunch dill, finely chopped
- Lemon: zest and juice 1 lemon
- Greek Yogurt: 60g Greek yogurt
- Tahini: 2 tbsp tahini
- Sweet Potato: 4 medium sweet potatoes
- Pine Nut: 20g pine nuts, toasted
- Pomegranate Seed: 110g pomegranate seeds
- Banana Shallot: 1 banana shallot, finely chopped
- Baby Leaf Spinach: 75g baby leaf spinach
Directions
- 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.)
- 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.
- 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.
- Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.
