- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 535
- Fat Content: 23g
- Saturated Fat Content: 4g
- Carbohydrate Content: 63g
- Sugar Content: 31g
- Fiber Content: 13g
- Protein Content: 12g
- Sodium Content: 0.3g
Crispy sweet potatoes with chickpeas & tahini yogurt
Ingredients
- sweet-potato - 4 medium sweet potatoes
- olive-oil - 4 tbsp olive oil
- garlic-clove - 1 large garlic clove, crushed
- banana-shallot - 1 banana shallot, finely chopped
- chickpea - 400g can chickpeas, drained
- baby-leaf-spinach - 75g baby leaf spinach
- dill - small bunch dill, finely chopped
- lemon - zest and juice 1 lemon
- greek-yogurt - 60g Greek yogurt
- tahini - 2 tbsp tahini
- pine-nut - 20g pine nuts, toasted
- pomegranate-seed - 110g pomegranate seeds
Instructions
- 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.
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.
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