Baked sweet potatoes with whipped feta spiced chickpeas green tahini
Ingredients
- 4 medium sweet potatoes (we used purple but any will work)
- 1-2 tbsp olive or rapeseed oil
- 2 x 400g can chickpeas, or a 700g jar, drained and liquid reserved
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp smoked paprika
- pinch of chilli flakes
- 3 limes
- 150g feta
- 150g Greek yogurt
- 3 tbsp tahini
- small bunch of coriander, roughly chopped, a few whole leaves to serve
- 1 small garlic clove
Instructions
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