Roast sweet potato with crispy chickpeas
Sweet and spicy roast sweet potato, crunchy chickpeas and a garlicky yoghurt dressing.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Sweet potato800 g
- Tinned chickpeas (400 g)1
- Olive oil3 tbsp
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Chilli flakes½ tsp
- Honey1 tbsp
- Greek yoghurt200 g
- Garlic1 clove
- Lemon½
- Baby spinach75 g
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 220 °C. Cut the sweet potatoes into 2 cm cubes; drain the chickpeas and pat them completely dry with kitchen paper.
Toss them with the oil, cumin, paprika, chilli and some salt and spread over a large tray. Roast for 25 minutes, turning halfway.
Drizzle over the honey, toss and roast for another 5 minutes, until the sweet potato caramelises at the edges and the chickpeas are crisp.
Meanwhile, mix the yoghurt with the crushed garlic, lemon juice and a pinch of salt.
Put spinach on each plate, pile the hot roast vegetables on top and finish with plenty of the dressing.