Crispy Sweet Potatoes with Chickpeas and Tahini Yoghurt

Cooking Time: 60 min Preparation Time: 20 min Serves: 4 people
a prepared Crispy Sweet Potatoes with Chickpeas and Tahini Yoghurt meal

4 medium sweet potatoes

4 tbsp olive oil

1 large garlic clove, crushed

1 banana shallot, finely chopped

1 can KOO Chickpeas, drained

75g baby leaf spinach

Small bunch dill, finely chopped

Zest and juice 1 lemon

Tahini yoghurt

60 g greek yoghurt

2 tbsp tahini

20 g pine nuts, toasted

110 g pomegranate seeds


  1. Wrap each potato in foil and put directly on the hot coals of a braai for 35-45 minutes, depending on the size of the potatoes. Insert a skewer into each one to check that they're cooked.

    *Alternatively, heat oven to 200°C and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 minutes - 1 hour or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.

  2. Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add garlic and shallot and fry for 2-3 minutes or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add dill.

  3. Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed.

  4. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.

  5. Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.

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