Roasted Sweet Potatoes with Chickpeas and Feta

Name: Roasted Sweet Potatoes with Chickpeas and Feta
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 400 g chickpeas, in water; 2 tablespoons olive oil; 1 pinch of salt; 2 tsp five spice mix; 0.5 tsp smoked paprika; 4 medium sweet potatoes; 4 tbsp hummus; 4 tbsp Greek yogurt; 1 clove of garlic, finely chopped; 1 tbsp freshly squeezed lemon; 0 salt to taste; 0 Tomatoes, chopped; 0 Feta cheese, crumbled; 0 Pomegranate seeds; 0 Parsley, chopped

[[ recipeID=recipe-8kh3e8at8, title=Roasted Sweet Potatoes with Chickpeas and Feta ]]

Ingredients

Instructions

Ingredients

400 g chickpeas, in water
2 tablespoons olive oil
1 pinch of salt
2 tsp five spice mix
½ tsp smoked paprika
4 medium sweet potatoes

Dressing

4 tbsp hummus
4 tbsp Greek yogurt
1 clove of garlic, finely chopped
1 tbsp freshly squeezed lemon
salt to taste

Toppings

Tomatoes, chopped
Feta cheese, crumbled
Pomegranate seeds
Parsley, chopped

Instructions

Heat the oven to 200 C (180 C fan)
Wash the sweet potatoes and cut them in half. Rub with olive oil and sprinkle over salt and pepper. Bake the sweet potatoes for 40 minutes, until tender.
Drain and rinse the chickpeas before tossing them with olive oil, salt, smoked paprika and five spice mix. Place on a baking tray and bake for 30 minutes moving them around 2-3 times so they dry out evenly and turn crunchy.
Place all ingredients for the dressing in a bowl and whisk together. Season with salt to taste.
Serve the baked sweet potatoes topped with chickpeas, dressing, crumbled feta, pomegranate seeds, chopped tomatoes and parsley.