Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 600 grams of sweet potatoes and dice them into 1-inch cubes, then steam the sweet potato cubes for 15 minutes until very tender.

2. 2

   In a large bowl, combine the steamed sweet potato with 1 cup cooked chickpeas, 2 tablespoons harissa paste, 1/4 cup chopped fresh cilantro, 2 minced cloves of garlic, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

3. 3

   Mash all ingredients thoroughly using a potato masher or fork until a coarse, pliable mixture forms.

4. 4

   Form the sweet potato mixture into 8 uniform rounds, each approximately 2.5 inches in diameter and 3/4 inch thick.

5. 5

   Place the 8 sweet potato rounds on parchment paper in a steamer basket, ensuring they do not overlap.

6. 6

   Steam the sweet potato rounds over simmering water for 10 minutes until heated through and firm.

7. 7

   While the rounds are steaming, whisk together 1/4 cup tahini, 2 tablespoons fresh lemon juice, 2 tablespoons water, and a pinch of salt to create a smooth tahini drizzle.

8. 8

   Serve the 8 warm steamed harissa sweet potato and chickpea rounds immediately, drizzled with the prepared tahini sauce.