Baked Sweet Potatoes with Whipped Feta, Spiced Chickpeas and Green Tahini

• sweet potato↗4 середні

  (used purple, but any works)

• olive or rapeseed oil1‑2 ст. л. tbsp
• chickpeas↗2 × 400 г консервована g

  or a 700 g can, drained, liquid retained

• cumin seeds↗2 ч. л. tsp
• ground coriander1 ч. л. tsp
• smoked paprika↗1 ч. л. tsp
• chili pepper flakesщіпка
• limes↗3
• feta↗150 г g
• Greek yogurt↗150 г g
• tahini↗3 ст. л. tbsp
• cilantro↗невеликий пучок

  coarsely chopped, a few whole leaves for garnish

• garlic clove↗1 маленький

Step-by-step instructions

1. 1

   Pierce each sweet potato with a fork, brush with a drizzle of oil and sprinkle with sea salt. Preheat the oven to 180 °C (160 °C for convection, gas 4) and bake for 40 minutes, or in an air fryer for 20‑25 minutes, until the flesh is tender when pressed. Cooking time may vary with potato size.

2. 2

   While the sweet potatoes bake, prepare the topping. In a bowl combine the canned chickpeas with a drizzle of oil, cumin, ground coriander, smoked paprika, a pinch of chili flakes and a pinch of salt. Transfer the mixture to a small baking dish and bake together with the potatoes for the last 15 minutes (10 minutes in an air fryer), stirring halfway through. Add the halved limes, cut side up, to the dish 5 minutes before done.

3. 3

   For the green tahini, blend tahini, cilantro leaves with stems, a garlic clove, zest and juice of one lime in a blender. Season with salt, then gradually add 1‑2 tbsp water until the sauce is fluid and homogeneous.

4. 4

   In a large bowl, mash the feta with Greek yogurt, add a pinch of salt and mix to a smooth creamy consistency (you can blend in a food processor). Refrigerate until serving.

5. 5

   Place the cooked sweet potato on a plate, cut it lengthwise and gently fluff the flesh with a fork. Spread a layer of feta‑yogurt on each half, top with spiced chickpeas, a drizzle of green tahini and a few whole cilantro leaves. Serve with roasted lime wedges that can be squeezed to taste.