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3 sweet pota­toes

1 tbs olive oil, plus ex­tra for pota­toes Salt to taste

400g tin chick­peas, rinsed

1 gar­lic clove, grated

½ tsp ground cumin

½ tsp ground cin­na­mon

½ tsp smoked pa­prika

1 red cap­sicum, diced

Juice of 1 lime

2 tbs tahini

1 tbs honey


1 spring onion, chopped Lime wedges


1. Pre­heat the oven to 200°C and line a roast­ing tray with foil. Halve the sweet pota­toes length­ways, then rub with a lit­tle olive oil and salt. Place face down on tray and bake for 35–45 min­utes.

2. Place the chick­peas in bowl with the gar­lic, spices, cap­sicum and half of the lime juice. Mix well to in­cor­po­rate.

3. Heat the olive oil in a large fry­pan, then add the chick­peas and fry for about 5 min­utes, un­til hot, toasted and crispy.

4. In a small bowl, add the tahini, honey, re­main­ing lime juice and 2–3 tbs wa­ter. Whisk to­gether un­til smooth, adding ex­tra wa­ter if needed, un­til pour­ing con­sis­tency.

5. Spoon the chick­peas over the baked sweet pota­toes, driz­zle with the tahini dress­ing and top with chopped spring onion. Serve with a side of spinach.

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