Harissa roasted sweet potatoes with tahini, our fave crispy chic

Name: Harissa roasted sweet potatoes with tahini, our fave crispy chic
Cuisine: Moroccan, African
Ingredients: 4 sweet potatoes; 1 tablespoon of harissa paste; 1x 400g can chickpeas, drained; Handful of parsley, roughly chopped; 1 tablespoon of creamy tahini, for serving; Olive oil; Salt

7 steps

Harissa roasted sweet potatoes with tahini, our fave crispy chickpeas and fresh herbs. One tray, SO simple, absolutely delicious, perfect mid-week meal Serves 4 * 4 sweet potatoes * 1 tablespoon of harissa paste * 1x 400g can chickpeas, drained * Handful of parsley, roughly chopped * 1 tablespoon of creamy tahini, for serving * Olive oil * Salt Preheat the oven to 180C, fan setting. Place the sweet potatoes, whole, onto a baking tray and use a fork to poke a few holes in the top of each one. Bake for 45-50 minutes until the sweet potatoes are soft. Place the drained chickpeas onto a baking tray and drizzle with olive oil and a pinch of salt. Place in the oven for the last 30 minutes of cooking time with the sweet potatoes. Once cooked, remove the sweet potatoes and chickpeas from the oven. Cut the sweet potatoes in half, length-ways and spoon the flesh of each into a mixing bowl. Add the harissa paste, three quarters of the chickpeas and a pinch of salt. Mix really well, before spooning equal amounts back into each potato. Top with a sprinkle of fresh parsley and a drizzle of tahini before serving.

Updated at: Sat, 03 Feb 2024 07:58:14 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per recipe

Calories1129.3 kcal (56%)

Total Fat21.8 g (31%)

Carbs208.5 g (80%)

Sugars40.7 g (45%)

Protein30.7 g (61%)

Sodium2130.4 mg (107%)

Fiber42.7 g (153%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4sweet potatoes

1 tablespoonharissa paste

1 x 400gcan chickpeas

drained

parsley

roughly chopped

1 tablespoontahini

creamy, for serving

olive oil

salt

Instructions

Step 1

Serves 4

Step 2

Preheat the oven to 180C, fan setting.

Step 3

Place the sweet potatoes, whole, onto a baking tray and use a fork to poke a few holes in the top of each one. Bake for 45-50 minutes until the sweet potatoes are soft.

Step 4

Place the drained chickpeas onto a baking tray and drizzle with olive oil and a pinch of salt. Place in the oven for the last 30 minutes of cooking time with the sweet potatoes.

Step 5

Once cooked, remove the sweet potatoes and chickpeas from the oven. Cut the sweet potatoes in half, length-ways and spoon the flesh of each into a mixing bowl.

Step 6

Add the harissa paste, three quarters of the chickpeas and a pinch of salt. Mix really well, before spooning equal amounts back into each potato.

Step 7

Top with a sprinkle of fresh parsley and a drizzle of tahini before serving.