Baked Sweet Potatoes with Crunchy Chickpeas & Tahini

An easy, fast and loveble recipe that we just can't get enough of. Full of healthy fats, protein and flavour that will take you on a journey around the world.

Sweet potatoes

This dish has been a favourite of mine for a few years now. I'm a fool for sweet potatoes as well as chickpeas, so put those 2 together and you'll have my heart forever!

I'm not sure whether you remember the 1st time you cooked certain dishes but I most certainly don't. However, the 1st time I made this dish somehow remains in my mind and I think I know why...

It's so, so, sooo easy and quick to make, put together with the combination of flavours it offers, you get a very memorable dish worth trying.


Crispy chickpeas on baked sweet potatoes with a creamy tahini sauce

Sweet but savoury, deliciously easy and full of good carbs and protein..

Prep Time - 10 minutes Cooking time - 30 minutes Total Time - 40 minutes

Servings 2 main dishes or 4 starters, good for both

Course Brunch, Lunch, Dinner Cuisine Gluten-Free, Vegan Does it last? Best eaten fresh & warm but can last couple of days in fridge.


For the baked potatoes:

  • 2 medium sized sweet potatoes

  • 1 clove of garlic

  • 1/2 tsp cumin

  • 1 tsp sweet paprika

  • 1/2 tsp Cayenne pepper or chilli

  • Sea salt & pepper to taste

  • 1 tbsp olive oil

For the crunchy chickpeas:

  • 1 can or roughly 400 gr. of soaked overnight, boiled and well drained chickpeas

  • 1 cloves of garlic - grated

  • 1/2 tsp cumin

  • 1 tsp sweet paprika

  • 1/2 tsp Cayenne pepper or chilli

  • 1 tsp dried rosemary

  • Sea salt to taste

  • 1 tsp freshly ground pepper

  • 2 tbsp olive oil

For the sauce:

  • 3 tbsp Tahini

  • 1 tbsp Hummus (optional)

  • Lemon juice from 1 big lemon

  • 1/4 bunch chopped parsley (optional)

  • 2 tbsp water or more (for a runnier sauce)

  • 1 tbsp olive oil


  1. Preheat oven to 180℃, fan mode works best.

  2. Throw the well drained chickpeas together with all chickpea ingredients into a bowl and mix well.

  3. Place chickpeas on a large baking tray lined with baking paper. Make sure there's enough space to spread out the chickpeas into a single layer. (Don't wash out the mixing bowl)

  4. Place chickpeas into the oven and mix every 15 minutes or so.

  5. Scrub and wash the sweet potatoes well as you'll be eating the skin also. Trust me, it's delicious.

  6. Cut the sweet potatoes lengthwise in half and place into the same mixing bowl with the rest of the baked potato ingredients.

  7. Here I like to get my hands dirty to make sure the sweet potatoes get nice and covered with all that delicious spiced oil.

  8. Place the sweet potatoes cut-side down on a baking paper and on an oven tray.

  9. Place in oven for roughly 20 minutes or until tender in the centre. Test by pushing a fork lightly into the centre.

  10. While everything is baking start by pouring the tahini in a medium sized mixing bowl.

  11. Add water and lemon juice and mix well with a fork or whisk. Be careful not to get tahini everywhere. It might seem to separate at first but keep mixing and it will become nice and smooth.

  12. Get the consistency you like by adding more or less water.

  13. Add the rest of the ingredients and mix to combine well.

  14. Once the sweet potatoes are soft and the chickpeas are deliciously crunchy, remove from oven for serving.

  15. To serve, place sweet potatoes on the place skin side down and push/mush the centre a bit with a fork to create a sweet, little boat.

  16. Place a couple of tablespoons of chickpeas in the centre of the sweet potatoes

  17. Drizzle the tahini sauce over them. I like to take a photo of them with only a small amount of sauce but to be honest, I always go and add more sauce as it absolutely rocks!

  18. Serve a single slice as starter or 2 slices as main with a side salad or roast vegetables.

  19. Enjoy!

Did you make this recipe?

Tag us on Instagram @anasaisbreath and send us your photos & feedback!

Love & Joy,


#beautifulnows #vegan #dinner #sweet #potato #chickpeas #Mediterranean #middle-eastern


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