Moroccan-Spiced Roasted Chickpea and Sweet Potato Bowl · One Recipe Daily

Ingredients

• 400 g sweet potatoes, peeled and diced into 2 cm cubes
• 1 can (400 g) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 150 g couscous
• 180 ml vegetable broth
• 30 g preserved lemon rind, finely chopped
• 30 g fresh cilantro, roughly chopped
• 50 g tahini
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 60 ml water
• Freshly ground black pepper, to taste