Two large sweet potatoes Cold pressed olive oil 1 red onion, cut into wedges 4 tablespoons olive oil 2 teaspoons mustard seeds 1 teaspoon turmeric 1 teaspoon cardamom powder 2 teaspoon balsamic vinegar ½ teaspoon fresh ginger, chopped 400g can or pre-prepared chickpeas, drained and rinsed
DRESSING ¼ unsweetened plain yoghurt (use a soy based yoghurt for a vegan option) ¼ lime juice ¼ coriander or mint, chopped Olive oil to drizzle
Preheat oven to 180oC
Add some olive oil to a baking pan to place the sweet potato and onions in.
Peel and slice the sweet potatoes length-wise and in half (if required) and place in the baking dish.
Cut the onion into wedges, separate and place into the baking dish with sweet potato. Toss the potato and onion together to coat in oil, season if required.
Bake in the oven until tender and lightly golden, usually around 30-40 minutes.
In a separate baking dish add 4 tablespoons of olive oil (more if you like) and place it in the oven to heat for 2 minutes (you will be adding the chickpeas to this so it only needs to be big enough for these).
Combine the chickpeas, mustard seeds, cardamom, balsamic vinegar, ginger and a little olive oil in a dish and mix together.
Remove the oil in the oven and add the chickpea mix, stir and ensure all ingredients are thoroughly coated.
Place the chickpea mix into the oven for 15-20 minutes until the chickpeas change colour, but before the mix begins to dry out. You’ll find the chickpeas soak up some of the oil so you may need to top it up.
Place the sweet potatoes and onion onto a serving platter and place the chickpea mix across the top of the potato. Top with yoghurt, sprinkle with coriander, a drizzle of lime juice and olive oil to moisten.