food bowl

SWEET POTATO WITH PAPRIKA ROASTED CHICKPEAS, PARSLEY, CHERRY TOMATOES, TAHINI + LEMON

Serves 4

• 2 large sweet potatoes
• 1 tbsp olive oil
• salt, to season

For the roasted chickpeas:

• 400g / 0.9lb can chickpeas, rinsed and drained well
• 2 tbsp olive oil
• 1 tbsp sweet paprika
• 1–2 tsp salt flakes
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp garlic powder, optional

To serve:

• a handful of cherry tomatoes
• chopped parsley
• a drizzle of tahini
• fresh lemon, to serve
• extra salt and pepper, to serve

1. Rub the sweet potatoes all over with olive oil, and season with salt and pepper. Cook the sweet potatoes in a 200°C / 400°F / Gas Mark 6 oven for around 1 hour or until they’re tender all the way through.

2. While the sweet potatoes are cooking, toss the chickpeas with the extra olive oil, paprika, salt, cumin