Mediterranean baked sweet potatoes with roasted chickpeas

Ingredients for 4 servings:

• 600 g sweet potatoes
• 425 g chickpeas from the can
• some olive oil
• ½ tbsp coriander powder
• ½ tbsp cumin powder
• ½ tbsp paprika powder, optionally smoked
• 1 organic lemon(s)
• 60 g hummus
• 3 tbsp dill
• 3 clove(s) garlic, chopped
• e.g. almond milk (almond drink), unsweetened, alternatively water
• 50 g cherry tomatoes, diced
• 20 g parsley, chopped
• Chili sauce with garlic

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

simple and delicious, vegan

Preheat the oven to 200°C (top/bottom heat). Wash the potatoes and cut them in half lengthwise. You can also leave the potatoes whole, but this will increase the baking time to approximately 45 minutes to 1 hour. Drain and dry the chickpeas, toss them with olive oil and the spices (coriander, cumin, paprika), and place them on a baking sheet lined with baking paper. Rub the potatoes with olive oil, lightly salt them, and then place them cut-side down on the same baking sheet as the chickpeas. Depending on the size of the baking sheet, you may need to use a separate baking sheet for the potatoes. Place the potatoes and chickpeas in the oven for about 25 minutes. While the potatoes and chickpeas are roasting in the oven, prepare the sauce. In a bowl, mix the hummus with the dill, the juice of half a lemon, and the chopped garlic cloves. Thin with the almond milk or water enough to pour the sauce over the potatoes later. Season with salt, pepper, and the spices used. Now prepare the parsley and tomato topping. To do this, mix the diced tomatoes with the parsley, a little lemon juice, and a little of the chili sauce, then set aside for a moment to infuse. Tip: If you don’t have chili and garlic sauce, you can simply use chili powder or fresh chili and a little garlic. Once the chickpeas are golden brown and the sweet potatoes are tender, remove them from the oven. Place the sweet potatoes cut-side up on the plates and mash the potato flesh lightly with a fork. Sprinkle the chickpeas on top and pour the hummus sauce over them. Garnish with the tomato topping. Serve immediately while hot.