My turmeric chickpea topped sweet potato
Yield 4 portions
Ingredients
- 2 sweet potatoes
- 1 can of chickpeas
- 100 ml coconut milk ( or 200 ml served as soup)
- 2 tea spoons ground turmeric powder
- 1 tea spoon tahini
- black and golden sesame seeds
- salt and pepper
- olive oil
Instructions
- Scrub the sweet potatoes clean, half and lay on baking tray. Splash with olive oil, season with salt and pepper and bake in a pre heated oven 180C for 45 minutes till baked through and bubbly.
- In a sauce pan add the coconut milk, chickpeas, tahini and turmeric, stir to combine and heat.
- Remove the baked sweet potato from the oven. Place them on a plate, and add the chickpea topping. Sprinkle with black and golden sesame seeds, a few more drips of tahini and serve.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/spring/my-turmeric-chickpea-topped-sweet-potato/