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Roasted Sweet Potato, Crispy Chickpeas with Tahini and Sumac

Roasted Sweet Potato, Crispy Chickpeas with Tahini and Sumac

Servings 4


  • 2 small sweet potatoes
  • 2 tbls finely chopped mint
  • 2 tbls finely chopped parsley
  • Sumac to garnish

For the crispy chickpeas

  • 1 tin chickpeas
  • 1 tablespoon oil
  • 2 tsp sumac
  • 1 tablespoon honey or maple syrup
  • pinch of salt

For the tahini sauce

  • 1/2 cup tahini
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1 clove garlic; minced
  • salt to taste


  • Pre-heat oven to 200c / 400F. Give the sweet potatoes a good scrub (leave skin on ). Cut in half lengthways and place on a baking tray. Brush with oil and baked for about 30 minutes or until tender.
  • Drain, rince and dry the chickpeas; add to a heat proof dish. Mix the remaining ingredients and add to the chickpeas and toss to coat. Place in the oven and cook for about 20 minutes or until golden and crispy. Once cooked add half the parsley and mint and combine.

For the tahini sauce

  • Combine all ingredients in a bowl and mix well.

To assemble

  • Place your sweet potatoes on a serving tray and using a spoon make a little dent in the sweet potato so you can pile your chickpeas on (alternatively scoop out a little of the flesh). Top with chickpeas a good dollop of tahini, the left over herbs and a sprinkle of sumac. Serve


Serves 4 as a side (half a sweet potato each). Double the recipe to serve as a main or if you are super hungry