Sweet Potatoes with Chickpeas

Ingredients

• 800 g sweet potatoes (4 small sweet potatoes each 200 g)
• Salt
• 0.5 pomegranate
• 30 g pine nuts (2 tbsp)
• 2 shallots
• 1 Garlic clove
• 80 g baby spinach (2 handfuls)
• 0.5 bunch herbs (e.g., parsley, dill; 10 g)
• 1 Organic lemon
• 400 g Chickpeas (canned; drained weight)
• 3 tbsp olive oil
• Pepper
• 80 g Greek yogurt
• 4 tsp tahini (sesame paste; 20 g)

Instructions

1. 1.

   Wash sweet potatoes thoroughly and parboil in boiling salted water for 10 minutes. Remove, pat dry, and grill over high heat, turning occasionally, for 20–25 minutes. Alternatively bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20–25 minutes.

2. 2.

   Meanwhile remove seeds from the pomegranate half and set aside. Toast pine nuts in a hot pan without oil over medium heat for 3 minutes, then set aside.

3. 3.

   Peel and finely chop shallots and garlic. Wash and pat spinach dry. Rinse herbs, shake dry, and finely chop leaves. Peel lemon, pat dry, grate zest finely, squeeze juice; reserve some juice. Drain chickpeas.

4. 4.

   Heat oil in a pan. Sauté shallots and garlic over medium heat for 2 minutes. Add chickpeas and warm for 2 minutes while stirring. Mix in spinach and let it wilt briefly. Stir in lemon zest, reserved juice, herbs, and season with salt and pepper.

5. 5.

   Whisk yogurt with tahini to make the sauce, then taste and adjust with remaining lemon juice, salt, and pepper.

6. 6.

   Slice sweet potatoes lengthwise but not all the way through, gently press apart. Taste filling again, fill sweet potato halves, drizzle with sauce. Sprinkle everything with toasted pine nuts, pomegranate seeds, and pepper. Serve any leftover sauce on the side.