Baked Sweet Potato with Spicy Chick Peas, Roasted Baby Carrots and Tahini Dressing
One for the vegetarians - a perfect Autumn dish!
1 long sweet potato
400g can cooked chickpeas, drained and rinsed
1/2 brown onion, thinly sliced
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon sumac
1/2 teaspoon smoked paprika
1/2 bunch chopped coriander root
1/2 teaspoon coriander seeds
200g crushed tomatoes
1 bunch baby carrots, cleaned, top and tailed, peeled
30g Bitton Moroccan Spice
200ml vegetable stock
200ml olive oil
For the dressing:
50g tahini paste
100g plain yoghurt
50ml lemon juice
pinch smoked paprika
salt and pepper
Preheat the oven to 180 degrees.
To prepare the sweet potato, cut into 3 inch disks and place on a roasting tray lined with baking paper.
Season with salt and pepper and half the olive oil and place in the oven to roast for 40-45 minutes or until soft. Remove and set aside until required. Leave the oven on for the carrots.
Meanwhile, place a pot onto the stove over a medium high heat. Add the remainder of the olive oil followed by the onions and garlic. Cook for 5 minutes or until soft. Add the spices, cook for a further 3-4 minutes then add the vegetable stock, crushed tomatoes, bring to the boil then reduce heat slightly so the mix is at a simmer. Allow it to simmer for 15 minutes. Then add the chickpeas to the sauce and season to taste. Remove from the heat and set aside until required.
In a mixing bowl, combine the baby carrots with the Moroccan Spice. Lay them out onto a lined baking tray and roast in the oven for 20-25 minutres until cooked.
Meanwhile, in a mixing bowl, mix together all the ingredients for the dressing, adding more lemon if you like.
To serve place a piece of the sweet potato on each of the plates. Top each piece with some of the the carrots and dress generously. Garnish with some fresh herbs and serve. Note that this dish is just as delicious served at room temperature.