Baked Sweet Potatoes with Harissa Chickpeas

Ingredients (serves 1)

• 1 large sweet potato

• 1 table spoon of olive oil

• 1/2 can of chickpeas

• 1-2 teaspoons of harissa paste (store bought or make your own!)

• 1 2- teaspoons of tahini

• 1 small lime

• Small bunch of coriander, finely chopped

• Pinch of cumin

• Salt to taste

• 1 small clove of garlic, crushed and chopped

• Yoghurt to serve

Instructions

1. Wash and dry the sweet potato, prick some holes with a fork and coat with some olive oil

2. Place on a baking tray and cook in the oven for 30-35 minutes until tender

3. Once cooked, cut the sweet potato in half and scoop out the flesh. Place the flesh in a large bowl and add the cumin, coriander, salt, tahini, chickpeas, lime juice and harissa paste. Mix well and place it all back in the potato skins, pop back in the over for 5 minutes

4. Mix the yoghurt with garlic, pinch of salt and a drizzle of olive oil

5. Add the yoghurt on top of the stuffed potatoes, garnish with more coriander and serve