- Jacket Sweet Potatoes With Watercress, Tahini Sauce & Roasted Chickpeas.jpg (44.13 KiB) Viewed 667 times
Preparation Time: 15 minutes
Cooking time: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 4 sweet potatoes
- 400g (14oz) tin chickpeas
- 2 tsp smoked paprika
- 30ml (1fl oz) olive oil
- 85g (3oz) watercress
- Zest and juice 1 lemon
- 60g (2fl oz) Greek yogurt
- 2 tbsp tahini
- Seeds of 1 pomegranate
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Wrap each potato in foil and place onto a baking sheet.
2. Bake for roughly 45 minutes depending on the size of the potatoes, checking that the centre is soft.
3. While the potatoes are cooking, drain and rinse the chickpeas. Tip them into a baking tray and sprinkle with the smoked paprika and a pinch of salt.
4. Drizzle with the olive oil and place into the oven for 8 - 10 minutes, or until crispy.
5. Remove from the oven then stir in the watercress and allow to wilt.
6. Whisk together the lemon juice and zest, yogurt, and tahini. Season to taste.
7. Split the sweet potatoes lengthways then fill with chickpea and watercress mixture.
8. Drizzle over the tahini sauce and sprinkle with pomegranate seeds.
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