Baked sweet potatoes with sesame-almond sauce
very easy
75 mins
75 mins
Ingredients
- 1 can(s) (425 ml) Chickpeas
- 7-10 Tbsp Cinnamon
- 7-10 Tbsp ground cumin
- 7-10 Tbsp Coriander
- 7-10 Tbsp smoked paprika powder
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Olive oil
- 2 Sweet potatoes (about 450 g each)
- 1 Garlic clove
- 50 g Tahin (sesame paste)
- 3 TABLESPOONS Lime juice
- 5 TABLESPOONS Almond drink (alternatively soy milk)
- 1 collar Dill
- 250 g cherry tomatoes
- baking paper
Directions
- 1
Put the chickpeas in a sieve, rinse and drain. Mix 1 tsp. each of cinnamon, cumin, coriander, paprika, 1 1⁄2 tsp. salt and oil. Dab chick peas dry between two layers of kitchen paper.
- 2
Mix with the seasoning mixture in a bowl.
- 3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Wash sweet potatoes thoroughly and cut in half lengthwise. Place them on the baking tray with the cut surface facing upwards.
- 4
Spread the chickpeas all around the baking tray. Spread the remaining seasoning mixture from the bowl on the potatoes with a baking brush. Cook in the hot oven for about 1 hour.
- 5
For the sauce, peel the garlic, chop it coarsely and crush it into a paste with a fork. Mix tahini, garlic, lime juice and almond drink. Season the sauce with salt, pepper and sugar. Wash the dill and shake dry.
- 6
Cut one half finely and stir into the sauce. Chop the remaining dill coarsely. Wash and halve or quarter the tomatoes.
- 7
Remove the tray from the oven. Arrange sweet potatoes, chickpeas, tomatoes and some sauce, sprinkle with dill. Add the rest of the sauce.
Nutrition Facts
420 kcal
54 g
17 g
10 g
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