Baked Sweet Potato with Harissa Chickpeas
This Baked Sweet Potato with Harissa Chickpeas out of the oven is the perfect vegan protein-filled meal after the holiday binge. Top with tahini and fresh parsley for the ultimate flavour combination.
Prep Time5 minutes mins
Cook Time5 minutes mins
Bake Time50 minutes mins
Total Time1 hour hr
Course: Main Course, Side Dish
Cuisine: Vegan
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 4 servings
Calories: 155kcal
- 2 big sweet potatoes
- 1 garlic clove
- 1 can chickpeas (260g / 9 oz drained)
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon harissa paste or powder
- salt to taste
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Rinse and, if necessary, scrub the sweet potatoes under cold water. Pat dry and transfer onto the baking tray. Pierce the sweet potatoes with a fork a few times and bake for 50 minutes to an hour until tender.
Meanwhile, drain chickpeas and rinse under cold water until the water runs clear. Finely mince garlic and set aside. Heat olive oil in a non-stick pan on medium heat. Add chickpeas and roast for about a minute, stirring occasionally. Season with minced garlic, harissa paste, sweet paprika powder and salt, and roast for a couple of minutes until crunchy. Remove from heat and set aside.
Take the sweet potatoes out of the oven, let cool slightly and cut in half. Use a fork to mash the flesh a little and top every sweet potato half with a quarter from the spicy chickpeas. Sprinkle with tahini and parsley and serve.
Serving: 1serving | Calories: 155kcal