Baked sweet potato

This nutritious side is the perfect addition to a piece of fish or chicken

Ingredients

• 4-6 medium sweet potatoes (1/2 - 1 sweet potato per person)

• 400g can chickpeas (rinsed and drained)

• 1 tbsp extra virgin olive oil

• 2 tsp mingle moroccan seasoning

• 30g hummous

• 30g tahini

• 1 medium lemon, juiced

• 1 tsp dried dill

• 1-2 cloves garlic, minced

• water (to thin)

• 1-2 tomatoes, diced

Instructions

1. Preheat oven to 205 celcius and line a large baking tray with gladbake

2. Rinse and scrub potatoes and cut in half length wise

3. Toss rinsed and drained chickpeas with olive oil and spices and on another baking tray lined with gladbake

4. Rub the sweet potato with oil and place face down on the baking tray

5. Whilst sweet potato and chickpeas are roasting, prepare the sauce by adding hummous, tahini, lemon juice, garlic and dried dill into a bowl and whisk. Add a small amount of water so its pourable

6. Dice 1-2 tomatoes and set aside

7. Once the sweet potatoes are fork tender (roughly 45 minutes) and the chickpeas are golden brown (rougly 25 minutes) remove from the oven

8. For serving, flip the potatoes flesh side up, smash the insides a little bit

9. Top with chickpeas, garlic herb sauce and diced tomatoes

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