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.
Servings: 4 servings
Calories: 155kcal
Ingredients
- 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
Toppings
- tahini
- fresh parsley
Instructions
- 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.