Roasted sweet potato with tumeric spiced chickpeas

Serves 6 GF, DF, V

Ingredients:

6 small sweet potatoes, halved lengthways

Olive oil cooking spray

2 tsp mustard seeds

4 tsp turmeric

4 tsp cardamom

4 tsp onion powder

2 tsp salt

2 x 400g can chickpeas, drained and rinsed

4 tbsp olive oil

2 tbsp chilli oil to serve

Chopped parsley and salt flakes to serve

Tahini dressing:

1 cup natural yoghurt or silken tofu

2 tbsp tahini

2 tsbp tamari

1 tbsp lemon juice

Method:

1. Preheat oven to 200˚C. Grease a large roasting dish. Put potatoes in prepared tray. Spray with olive oil. Bake for 50 min or until tender and lightly golden.

2. Meanwhile, combine seeds, turmeric, cardamom, powder and salt in a bowl, add chickpeas and stir to combine.

3. Place olive oil in a medium ovenproof dish and heat in oven for 5 minutes. Add chickpea mixture and shake to coat. Return to oven and roast, stirring once for 20-25min or until beginning to crisp.

4. Meanwhile make tahini dressing by combining all ingredients in a small jug. If you have used tofu instead of yoghurt you may need to add extra lemon juice to balance the flavours. Set aside until ready to serve.

5. Arrange potatoes on a platter. Spread with a spoonful of tahini dressing. Sprinkle with chickpea mixture. Drizzle sparingly with chilli oil, salt and parsley to serve.

(adapted from: homebeautiful.com)