Roast Sweet Potatoes with Whipped Feta & Crisp Chickpeas
Pools of cool whipped feta swiped beneath bronzed sweet potato wedges and crackling chickpeas, finished with toasted pumpkin seeds, a flicker of chilli flakes and rocket peeking through.
Ingredients
Serves 4- 900gsweet potatoes, scrubbed and cut into rough wedges
- 480gdrained chickpeas (about 2 × 400g tins), rinsed and thoroughly dried
- 3 tbspolive oil
- 1 tspsmoked paprika
- 1 tspground cumin
- 2 tbsptoasted pumpkin seeds
- ½ tspchilli flakes
- fine salt, to taste
- black pepper, to taste
- 180gfeta, crumbled
- 120gGreek yoghurt
- 1lemon, zested and juiced
- 70grocket
Method
- Heat the oven to 220°C fan. Allow about 10 minutes until fully hot while you prepare the ingredients, and position two shelves in the upper and lower thirds of the oven.
- Toss the sweet potatoes with 2 tbsp olive oil, the smoked paprika, ½ tsp cumin, fine salt and black pepper. Spread them over a large roasting tray in one layer, leaving space between the wedges.
- Toss the dried chickpeas on a second tray with the remaining 1 tbsp olive oil, ½ tsp cumin and a pinch of fine salt. Keeping them separate stops steam from the sweet potatoes softening their skins.
- Roast both trays for 15 minutes until the sweet-potato edges are starting to colour. Turn the wedges, shake the chickpeas and swap the trays between shelves.
- Roast for a further 20 to 25 minutes until the sweet potatoes are tender through and bronzed at the edges, and the chickpeas are crisp and dry to the touch. Give the chickpeas another shake halfway through if they are colouring unevenly.
- Meanwhile, blend or mash the feta, Greek yoghurt, lemon zest and lemon juice until smooth and spoonable. Taste and add fine salt only if needed; feta varies sharply in saltiness.
- Spread the rocket across a large platter, then spoon the whipped feta over it so the leaves are tucked underneath rather than sitting in a separate pile. Pile the rough sweet-potato wedges over the feta.
- Scatter the crisp chickpeas evenly over the potatoes, then finish with the toasted pumpkin seeds and chilli flakes. Add the chickpeas only after plating so they keep their crunch.
Per serving
- kcal
- 628
- protein
- 22.4g
- fibre
- 16.2g
- carbs
- 73.6g
- fat
- 26.7g
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