Name: Roasted sweet potatoes with tumeric spiced chickpeas
Cook time: 25 min
Total time: 25 min
Yield: 6-8
Ingredients: 4 (250g each) small sweet potatoes, halved lengthways; Extra virgin olive oil cooking spray; 2 tsp brown mustard seeds; 1 tsp tumeric; 1 tsp cardamon; 1 tsp onion powder; 1 tsp ground Himalayan salt; 400g can chickpeas, drained, rinsed; 2 tbsp extra virgin olive oil; 2 tbsp chilli oil or sauce; Chopped parsley and salt flakes, to serve; Tahini dressing; ½ cup Greek yoghurt; 2 tbsp tahini; 1 tbsp tamari or soy sauce; ¼ cup lemon juice

Ingredients

4 (250g each) small sweet potatoes, halved lengthways

Extra virgin olive oil cooking spray

2 tsp brown mustard seeds

1 tsp tumeric

1 tsp cardamon

1 tsp onion powder

1 tsp ground Himalayan salt

400g can chickpeas, drained, rinsed

2 tbsp extra virgin olive oil

2 tbsp chilli oil or sauce

Chopped parsley and salt flakes, to serve

Tahini dressing

½ cup Greek yoghurt

2 tbsp tahini

1 tbsp tamari or soy sauce

¼ cup lemon juice

Method

1.

Preheat oven to 200 degrees C. Place potatoes in a large roasting dish lined with baking paper. Spray with olive oil. Bake for 35-40 minutes or until tender and lightly golden.

2.

Meanwhile, combine seeds, turmeric, cardamon, onion powder and salt in a small bowl. Add chickpeas and stir to combine. Heat oil in a medium ovenproof dish in oven with potatoes for 5 minutes.

3.

Add chickpea mixture to hot oil and shake to coat. Return to oven and roast for 20-25 minutes, stirring once or until beginning to crisp.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

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