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