Harissa Roasted Sweet Potato, Chickpea and Seeds Sheet Pan dish

BY JENNY TSCHIESCHE BSc(Hons) Dip (ION) FdSc BANT

Harissa Roasted Sweet Potato, Chickpea and Seeds Sheet Pan dish

Ingredients:

  • 2 medium sized sweet potatoes, chopped into 2cm cubes
  • 2 heaped tsp harissa paste (plus another 1/2 tsp for dressing - see below)
  • 4 tbsp olive oil (plus another tsp for dressing - see below) 
  • 1/2 tsp salt (plus another 1/4 tsp for dressing - see below) 
  • 1 × 400g tin chickpeas, drained and rinsed
  • 50g pumpkin and sunflower seeds mixed
  • To dress:
  • 150g coconut milk yogurt
  • 1/2 tsp harissa paste
  • 1/4 tsp salt
  • Fresh parsley 
  • 1 tsp olive oil

Instructions:

Preheat oven to 180 °C (fan assisted) / 200°C / Gas Mark 5
In a bowl combine the sweet potatoes, harissa and olive oil. 
Spread the tossed sweet potatoes out on a sheet Pan (baking tray) and sprinkle over the salt.
Bake for 30 minutes. 
Add the chickpeas and seeds, stir all ingredients then bake for a further 10 minutes.
Meanwhile combine the coconut yogurt and extra harissa paste. 
Remove the sheet pan from the oven and dollop on the harissa and yogurt mix. Scatter the parsley on top, sprinkle over the salt, and drizzle over the olive oil. 
Serve.
Enjoy!