A cheap, quick supper idea which is vegan. No meat, no animal products, but possibly plenty of moaning from those round your table. If you think you can wing it and get it past the fussiest eater in your family then give it a go. The recipe and photograph are courtesy of minimalistbaker.com whose website will leave you drooling.
- 4 medium (about140 g each) sweet potatoes
- 1 400g can chickpeas (rinsed and drained)
- 1 1/2 tsp olive oil
- 1/2 tsp each cumin, coriander, cinnamon, smoked paprika
- 1 pinch sea salt or lemon juice (optional)
GARLIC HERB SAUCE
- 60 g hummus or tahini
- 1/2 medium lemon, juiced
- 1 tsp dried dill (or 2-3 tsps fresh)
- 3 cloves garlic, crushed
- Water or unsweetened almond milk (to thin)
- Sea salt to taste (optional // I didn’t need any)
- 45 g cherry tomatoes (diced)
- 15 g chopped parsley (minced)
- 30 ml lemon juice
- Preheat oven to 400 degrees F (20 C) and line a large baking sheet with foil.
- Rinse and scrub potatoes and cut in half length wise.
- Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
- Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
- While the sweet potatoes and chickpeas are roasting (they’ll take about 25 mins), prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.
- NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
- Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
- Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
- For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.