Roasted sweet potatoes with turmeric spiced chickpeas Recipe

Ingredients

• 4 (250g each) small sweet potatoes, halved lengthways
• Extra virgin olive oil cooking spray
• 2 tsp brown mustard seeds
• 1 tsp turmeric
• 1 tsp cardamon
• 1 tsp onion powder
• 1 tsp ground Himalayan salt
• 400g can chickpeas, drained, rinsed
• 2 tbsp extra virgin olive oil
• 2 tbsp chilli oil or sauce
• Chopped parsley and salt flakes, to serve
• Tahini dressing
• ½ cup Greek yoghurt
• 2 tbsp tahini
• 1 tbsp tamari or soy sauce
• ¼ cup lemon juice