This is comfort food! Cook the sweet potatoes in the microwave if you are busy. They are rich in beta carotene which is converted into vitamin A by the body. Vitamin A helps the immune system to work properly and keeps your skin healthy.
Preparation Time: 25 mins
Cooking Time: 40 mins
Total Time: 65 mins
Servings: 2 people
Portion: 2-3 potatoes
Ingredients
2-3 large sweet potatoes
1 tin chickpeas
3 spring onions
2 garlic cloves
300 g cherry tomatoes
150 g spinach
100 g feta cheese
1/2 pomegranate
100 g cottage cheese
100 g sour cream
1/2 lemon (juice)
fresh mint leaves
salt
pepper
smoked paprika
harissa spices
Method
1. Preheat the oven to 220°C.
2. Cut the sweet potato in the middle and put them with the skin downwards onto a baking tray. Bake for 30-40 minutes until they are soft.
3. Meanwhile, put the chickpeas with 1 tsp of smoked paprika powder and 2 tsp of harissa spices into a frying pan. Roast until golden brown and put aside.
4. Chop the spring onions and garlic. Cut the cherry tomatoes in the middle.
5. Heat some olive oil in the same frying pan, fry the spring onions and garlic for 2 minutes (save some garlic for the dip). Add the tomatoes and spinach. Fry for another 5 minutes. Season to perfection with salt, pepper and smoked paprika powder. Mix with the chickpeas.
6. For the dip, mix the cottage cheese, creme fraiche, the rest of the chopped garlic, mint leaves and lemon juice. Season with salt and pepper.
7. Take the sweet potatoes out of the oven and top with the chickpeas tomato mixture. Top with feta and put in the oven for 5 minutes until the feta is slightly melted.
8. Serve with pomegranate seeds and the mint dip.
Enjoy!