Baked sweet potatoes with harissa chickpeas and tahini sauce recipe

Name: Baked sweet potatoes with harissa chickpeas and tahini sauce recipe
Total time: 40 min
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 yoghurt, to serve; sesame seeds, to serve

www.telegraph.co.uk

A vibrant twist on a family favourite in which the spiced chickpeas shine even without the creamy, sesame-flavoured sauce

Keywords

Vegetarian recipes
Recipes
Diana Henry
Lifestyle
Lunch recipes
Food and drink
Healthy recipes
Dinner recipes
Potato recipes
EG General
Easy vegetarian
Recipe
Chickpea recipes
US content
Food and Drink Editor's Choice

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