Roasted sweet potatoes and chickpeas with whipped fetta
6 serves
15 m
50 m
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 cloves garlic, crushed
- 420 g can no added salt chickpeas, drained
- 6 small orange sweet potatoes (150-175 g each), halved lengthways
- ½ cup coarsely chopped parsley
- 2 teaspoons finely grated lemon rind
Whipped feta
- 100 g smooth feta cheese
- ⅓ cup plain Greek yoghurt
Method
Step 1
Combine oil, paprika, cumin and garlic in a small bowl.
Step 2
Pat chickpeas dry with paper towel. Transfer to a shallow baking tray. Add half the oil mixture and toss to coat. Bake in a 180°C preheated oven for 10 minutes.
Step 3
Meanwhile, place sweet potato on a separate baking tray. Drizzle over remaining oil mixture and rub to coat well. Arrange in a single layer, cut-side down.
Step 4
Add sweet potato to oven with chickpeas. Bake for 40 minutes, turning sweet potatoes and shaking chickpeas on tray halfway through, until sweet potatoes are tender and chickpeas are crisp.
Step 5
To make whipped feta, process feta and yoghurt in a small food processor until smooth.
Step 6
To serve, spoon whipped feta over sweet potato halves. Scatter over chickpeas. Sprinkle with combined parsley and lemon rind.
Tips
- Look for packs of small imperfect sweet potatoes in the fruit and vegetable section at major supermarkets. They’re great value and the ideal size for this recipe.
- Patting chickpeas dry with paper towel helps them to bake up nice and crisp.
- This tasty veggie side makes a great partner to grilled lean chicken, lamb or tofu steaks.
- Refrigerate any leftovers in a container for up to 3 days. Reheat in the microwave or enjoy cold with a salad for any easy lunch.
