This comforting meat-free meal is packed with rich Mediterranean flavours and ready in only 30 minutes.<\/p>\n
You will need:<\/b> For the garlic herb sauce:<\/b> Topping:<\/b> What to do:<\/b>
\n* Four medium sweet potatoes.
\n* One can chickpeas, rinsed and drained.
\n* Half a tablespoon olive oil.
\n* Half a teaspoon each cumin, coriander, cinnamon, paprika.
\n* Pinch of sea salt or lemon juice.<\/p>
\n* Quarter cup hummus.
\n* Juice of half a lemon.
\n* One teaspoon dried dill.
\n* Three cloves garlic, minced.
\n* Water.
\n* Sea salt to taste.<\/p>\n
\n* Quarter cup cherry tomatoes, diced.
\n* Quarter cup chopped parsley, minced.
\n* Two tablespoons lemon juice.
\n* Chili garlic sauce.<\/p>
\nPreheat oven to 200 degrees and line a large baking sheet with foil.
\nRinse and scrub potatoes and cut in half length wise. This will speed cooking time.
\nToss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
\nRub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet.
\nWhile the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine; only adding enough water so it\u2019s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savouriness, lemon juice for freshness, and dill for a more intense herb flavour.
\nAlso prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
\nOnce sweet potatoes are fork tender and the chickpeas are golden brown remove from oven.
\nFor serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.<\/p>\n