Spicy sweet potato and chickpea bake with lime tahini dressing
- 09.03.2017
- 2 551
Curry powder adds loads of flavour to the roast vegies with minimum effort.
Recipe «Spicy sweet potato and chickpea bake with lime tahini dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 800g small sweet potatoes, scrubbed, 400g can chickpeas, rinsed, drained, 2 tbsp extra virgin olive oil, 2 tsp hot madras curry powder, 1 tsp ground cumin , 1 red onion, cut into wedges, 80g frozen baby peas, blanched, 1/3 cup fresh coriander leaves, chopped , 1 1/2 tbsp extra virgin olive oil, 1 tbsp hulled tahini, 1 lime, rind finely grated, juiced, 1-2 tsp water, 1/2 tsp ground turmeric, Pinch of caster sugar.
Ingredients:
- 800g small sweet potatoes, scrubbed
- 400g can chickpeas, rinsed, drained
- 2 tbsp extra virgin olive oil
- 2 tsp hot madras curry powder
- 1 tsp ground cumin
- 1 red onion, cut into wedges
- 80g frozen baby peas, blanched
- 1/3 cup fresh coriander leaves, chopped
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp hulled tahini
- 1 lime, rind finely grated, juiced
- 1-2 tsp water
- 1/2 tsp ground turmeric
- Pinch of caster sugar
Instructions
- Preheat oven to 220C/200C fan forced. Use a sharp knife to prick all over potatoes. Place on a heatproof plate. Microwave on High for 4 minutes or until just tender. Halve potatoes. Combine chickpeas, 2 tsp oil, 1 tsp curry powder and 1/2 tsp cumin in a bowl. Season. Place potato and onion on a large baking tray. Drizzle with remaining oil. Sprinkle with remaining curry powder and cumin. Season. Add chickpeas. Roast for 25 minutes or until vegetables are tender. Cool for 5 minutes.
- Meanwhile, for the dressing, place all the ingredients in a jar. Season. Seal and shake to combine.
- Add peas to tray. Drizzle with dressing and sprinkle with coriander.