Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and peel and cut 2 large sweet potatoes into 2 cm cubes, then place them on a large baking sheet.

2. 2

   Drizzle 2 tablespoons of olive oil over the sweet potato cubes, sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of ground coriander, tossing to coat evenly.

3. 3

   Roast the sweet potatoes for 20 minutes, then add 1 can (400g) of drained and rinsed chickpeas to the baking sheet and gently mix with the sweet potatoes.

4. 4

   Continue roasting for another 20-25 minutes, or until the sweet potatoes are tender and lightly caramelized and the chickpeas are slightly crispy.

5. 5

   While the sweet potatoes and chickpeas are roasting, prepare the tahini dressing by whisking together 1/2 cup of tahini, 1/4 cup of fresh lemon juice, 2 minced garlic cloves, 1/4 teaspoon of salt, and a pinch of black pepper in a small bowl.

6. 6

   Gradually add 1/4 cup of cold water to the tahini mixture, whisking constantly until the dressing is smooth and reaches a pourable consistency; add more water if needed.

7. 7

   Transfer the roasted sweet potatoes and chickpeas to a serving platter, then generously drizzle the prepared tahini dressing over the top.

8. 8

   Garnish the dish with 1/4 cup of freshly chopped parsley before serving warm.