Baked sweet potatoes with chickpeas and sesame-almond sauce
very easy
75 mins
75 mins
Ingredients
- 1 can(s) (425 ml) Chickpeas
- 1 TEASPOON ground cumin
- 1 TEASPOON ground cinnamon
- 1 TEASPOON ground cilantro
- 1 TEASPOON smoked paprika powder
- 7-10 Tbsp Salt
- 3 TABLESPOONS Olive oil
- 2 Sweet potatoes (approx. 425 g each)
- 1–2 Garlic cloves
- 50 g Tahin (sesame paste)
- 3 TABLESPOONS Lime juice
- 50 ml Almond Drink
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 collar Dill
- 250 g cherry tomatoes
Directions
- 1
Put the chickpeas in a sieve, rinse and drain. Mix cumin, cinnamon, coriander, paprika, 1 1/2 tsp. salt and oil. Dab chick peas dry between two layers of kitchen paper. Pour into a bowl and mix well with the seasoning mixture.
- 2
Wash the sweet potatoes thoroughly and cut them in half lengthwise. Place on a baking tray with the cut surface facing upwards. Spread chickpeas all around the baking tray. Use a baking brush to pick up the seasoning mixture remaining in the bowl and spread it on the potatoes.
- 3
Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 50-60 minutes.
- 4
Meanwhile, for the sauce, peel the garlic and chop very finely. Mix tahini, garlic, lime juice and almond drink. Season to taste with salt, pepper and sugar. Wash the dill, shake dry and pluck the flags.
- 5
Cut half finely and stir into the sauce. Cut the rest of the dill coarsely and set aside. Wash and quarter the tomatoes.
- 6
Take the baking tray out of the oven. Arrange potatoes, peas, tomatoes and some sauce on a plate, sprinkle with dill. Add the rest of the sauce.
Nutrition Facts
410 kcal
54 g
17 g
10 g
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