Baked Sweet Potatoes with Spiced Chickpeas

Method

1. Step 1 of 12

   Heat the oven to 220°C.

   220 °C / 428 °F

   220

2. Step 2 of 12

   Scrub the sweet potatoes and halve them lengthways.

   • Sweet potatoes

3. Step 3 of 12

   Rub the cut faces with half the oil and season with salt, then lay them cut-side down on a tray.

   • Sweet potatoes
   • Olive oil
   • Salt

4. Step 4 of 12

   Bake for 30 minutes, until a knife slides through easily.

   • Sweet potatoes
   220 °C / 428 °F30 min

5. Step 5 of 12

   Meanwhile, dice the onion.

   • Onion

   

6. Step 6 of 12

   Mince the garlic.

   • Garlic

   

7. Step 7 of 12

   Heat the remaining oil in a frying pan over medium heat and cook the onion until soft and glassy, about 6 minutes.

   • Olive oil
   • Onion
   6 min

   

8. Step 8 of 12

   Stir in the garlic, cumin and smoked paprika and cook for 1 minute until fragrant.

   • Garlic
   • Ground cumin
   • Smoked paprika
   1 min

   

9. Step 9 of 12

   Drain and rinse the chickpeas.

   • Chickpeas

   

10. Step 10 of 12

    Add the chickpeas with a splash of water and simmer 6 minutes, crushing a few against the pan.

    • Chickpeas
    6 min

    

11. Step 11 of 12

    Juice half the lemon and stir it into the yoghurt with salt and pepper.

    • Lemon
    • Greek yoghurt
    • Salt
    • Black pepper

    

12. Step 12 of 12

    Turn the sweet potato halves cut-side up, pile on the chickpeas, spoon over the yoghurt and scatter with chopped parsley.

    • Sweet potatoes
    • Chickpeas
    • Greek yoghurt
    • Flat-leaf parsley