There’s something inherently satisfying about a simple yet vibrant dish that delivers both flavor and nourishment. Baked sweet potatoes, paired with harissa-spiced chickpeas and a creamy tahini sauce, offer just that an easy-to-make meal packed with warmth and bold, aromatic flavors. This recipe is perfect for a cozy midweek dinner, and with the option of omitting the tahini sauce, it’s adaptable to suit your preferences.
Recipe Overview:
- Prep time: 10 minutes
- Cook time: 30 minutes
- Serves: 2
Ingredients for the Coriander-Tahini Sauce (Optional):
- ½ tbsp lemon juice
- ½ garlic clove, crushed
- 1 tbsp very finely chopped coriander
- 50ml tahini
Ingredients for the Sweet Potatoes:
- 2 medium to large sweet potatoes
- 1 tbsp extra-virgin olive oil
- ½ onion, finely chopped
- 2 garlic cloves, very finely chopped
- Good pinch of chili flakes
- ¼ tsp ground ginger
- ½ tsp ground cumin
- ¼ tsp ground coriander
- 1 x 400g tin chopped tomatoes
- 4cm piece cinnamon stick
- 2 tsp harissa
- Good pinch of saffron threads
- 1 x 400g tin chickpeas, drained and rinsed
- Chopped coriander, plus extra, to serve (optional)
- Greek yogurt, to serve
- Sesame seeds, to serve
Method:
Prepare the Tahini Sauce
If making the optional coriander-tahini sauce, combine ½ tbsp lemon juice, ½ crushed garlic clove, 1 tbsp finely chopped coriander, and 50ml tahini with 50ml water. Beat with a fork until smooth and creamy, adjusting the thickness with more water if necessary. Season to taste. It should be the consistency of double cream.
Preheat the Oven
Set the oven to 180°C/170°C fan/gas mark 5.
Bake the Sweet Potatoes
Place the sweet potatoes on a baking sheet and pierce them with a knife. Bake for about 30 minutes, until tender (timing may vary based on the size and variety of sweet potatoes).
Prepare the Chickpea Mixture
While the sweet potatoes are baking, heat 1 tbsp olive oil in a saucepan over medium heat. Fry the finely chopped onion until soft and golden. Add the garlic, chili flakes, ground ginger, cumin, and coriander, cooking for another 2 minutes until fragrant.
Simmer the Sauce
Stir in the chopped tomatoes, 100ml water, cinnamon stick, harissa, and saffron threads. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes. Stir occasionally, adding more water if the sauce becomes too dry.
Add the Chickpeas
Add the drained and rinsed chickpeas to the saucepan, checking the seasoning. Allow to cook gently for another 10 minutes. Stir in chopped coriander and taste again for seasoning adjustments.
Assemble the Dish
Once the sweet potatoes are baked and tender, cut them open lengthwise. Top with a dollop of Greek yogurt, then spoon the harissa chickpea mixture on top. If using, drizzle with the coriander-tahini sauce. Garnish with sesame seeds and extra fresh coriander, if desired, before serving.
Conclusion
This baked sweet potato dish is a beautiful celebration of flavors, offering a balanced blend of savory, spicy, and creamy elements. Whether you opt for the rich tahini sauce or enjoy it without, it’s a nourishing and satisfying meal that’s perfect for a quick yet flavorful midweek dinner.
