Baked sweet potatoes with harissa chickpeas and tahini sauce recipe 

Ingredients

• ½ tbsp lemon juice
• ½ garlic clove, crushed
• 1 tbsp very finely chopped coriander
• 50ml tahini
• 2 medium to large sweet potatoes
• 1 tbsp extra-virgin olive oil
• ½ onion, finely chopped
• 2 garlic cloves, very finely chopped
• good pinch of chilli flakes
• ¼ tsp ground ginger
• ½ tsp ground cumin
• ¼ tsp ground coriander
• 1 x 400g tin chopped tomatoes
• 4cm piece cinnamon stick
• 2 tsp harissa
• good pinch of saffron threads
• 1 x 400g tin chickpeas, drained and rinsed
• chopped coriander, plus extra, to serve (optional)
• Greek yogurt, to serve
• sesame seeds, to serve