Baked Sweet Potato With Spiced Chick Peas and Yoghurt
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 2 sweet potatoes (about 250g each)
- 400 g chickpeas, drained and rinsed
- 2 tablespoons sunflower oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 tablespoon cumin seed
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground turmeric
- 1 garlic clove, finely chopped
- 1 small onion, finely sliced
- 1⁄2 green chili, finely chopped
- 2 tablespoons coconut milk yoghurt (such as Cayo) or 2 tablespoons plain yogurt
- 1 handful coriander leaves, roughly chopped
directions
- Preheat oven to 200'C, gas mark 6. Scrub the sweet potatoes and pat dry with kitchen paper. Prick the skin several times with a knife, then bake on a foil-lined tray for 1 hour, or until the flesh is soft and tender.
- Meanwhile, in a large bowl, mix the chick peas with 1 tbsp oil and the salt, pepper and spices. Spread evenly on a baking tray and roast in the oven with the sweet potatoes for the final 20 minutes of cooking time, stirring half way through.
- Fry the garlic, onion and chilli in the remaining 1 tbsp oil over a medium heat for 5 minutes, until the onion is soft and translucent.
- To serve, toss the roasted chick peas through the onion mixture. Slice open the sweet potatoes and divide the chick pea mixture between them. Top each one with a dollop of coconut milk yoghurt and a sprinkling of coriander.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Chris Wilson UK
United Kingdom