Ingredients
- 4 large or 8 medium sweet potatoes, scrubbed clean
- 1 tsp melted coconut oil or spray
- 1 tsp olive oil
- 2 tins chickpeas, drained and rinsed
- 150g frozen peas
- 1 tsp baharat or use ⅓ tsp each of cinnamon, cumin and paprika
- ½ tsp turmeric powder
- Salt and black pepper
- 3 tbs tahini
- 1 tsp maple syrup
- 60g melted butter
- 1 tsp soy sauce
- Juice of 1/2 lime or lemon
- To serve: coriander, pink pickled onions
1. Preheat an oven or air fryer to 200 degrees. Prick the sweet potatoes in several places with a fork. Rub each one with a little coconut oil and place on a tray. Bake for 15-20 minutes till fully cooked.
2. Warm the olive oil in a pan, add the chickpeas and cook over a medium heat. Add the spices and season well. Add the frozen peas and leave to cook for several minutes till heated through. They should still be plump and bright green.
3. Mix the tahini, soy sauce, melted butter and maple syrup together with the lime juice and a splash of water. Stir vigorously until you have a smooth sauce and add a little more water if needed
4. Split each sweet potato down the middle. Spoon in the chickpea mix and top with coriander, pickled onion and the tahini sauce.
