This is the kind of meal I never get tired of. It’s great for lunch or for dinner, hot or cold, and can be served as a starter or side or main. Very versatile, and always delicious. I usually double the amount of chickpeas I make so that I can snack on them throughout the week – they are THAT good!

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Roasted Sweet Potato with Chickpeas and Seeds in a Ginger Maple Tahini Sauce
Serves 2
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Ingredients
  1. 2 large sweet potatoes, scrubbed, dried and cut in half lengthwise
Chickpeas
  1. 2 tsp coconut oil
  2. 1 can chickpeas, rinsed and drained and patted dry with a kitchen towel
  3. 2 cloves garlic, minced
  4. 1 tsp fresh ginger, minced or grated
  5. 1 tsp ground cumin
  6. 1 tbsp maple syrup
  7. 1 tbsp tamari or soy sauce
Ginger Maple Tahini Sauce
  1. 1 tsp fresh ginger, minced or grated
  2. 1/4 cup tahini
  3. juice of one lime
  4. 2 tbsp maple syrup
  5. 2 tbsp tamari or soy sauce (add 2 tsp more if you like your dressing sweeter - but taste first!)
  6. 2-3 tbsp hot water
Instructions
  1. Preheat the oven to 400F/200C. Place a sheet of parchment on a baking sheet. Drizzle a bit of coconut oil on the parchment. Place the sweet potatoes flesh side down on the parchment. Bake for 25-30 minutes, until cooked through.
  2. Place the chickpeas in a bowl or a ziploc bag with the cumin, maple syrup and tamari/soy sauce. Combine until the chickpeas are well coated. Heat the coconut oil in a skillet over medium heat. Add the garlic and ginger and stir for 30 seconds. Add the chickpeas. Sautee the chickpeas for 7-10 minutes, until they are fairly dry and have a nice crust around them, but aren't burnt.
  3. While the chickpeas are cooking, place all of the dressing ingredients except the water in a bowl. Whisk to combine. Add the water a tablespoon at a time, stirring in between, until you get a pourable consistency.
  4. To serve, place the sweet potatoes (flesh side up) on two plates. Top with the chickpeas, a good sprinkle of mixed seeds, and a hefty drizzle of the dressing.
Notes
  1. I served mine on a bed of sauteed garlicky spring greens.
The Pescetonian http://pescetonian.co.uk/
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April 10, 2017  
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