Love sweet potato but not sure how to cook it? Here’s a tasty and healthy recipe you can rustle up and enjoy in half an hour. Whilst the sweet potatoes and chickpeas are baking in the oven you can make the garlic herb sauce and tomato parsley topping - wasting no time at all. 



- 3 Sweet potatoes

Olive oil


1 Can chickpeas

1/2 Tsp cumin powder

1/2 Tsp coriander powder

1/2 Tsp paprika

1/4 Tsp cinnamon

Sea salt (to taste)

Olive oil


3 Tsp hummus

3 Tsp tahini

1 Tsp dried mixed herbs

3 Cloves garlic (minced)

1/2 Lemon (juiced)

Water (to thin)


Cherry tomatoes (diced)

Fresh parsley (chopped)

Step 1

Wash and halve 3 sweet potatoes. Drizzle with olive oil and place face down on a baking tray. Bake on 160 fan (gas mark 4) until soft and cooked through.

Step 2

Drain and rinse 1 can of chickpeas and place on a baking tray. Add 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 paprika, 1/4 tsp cinnamons, salt and a drizzle of olive oil. Mix together and pop into the oven with the sweet potato and cook for 15 minutes.

Step 3

Prepare the sauce by mixing together 3 tsp hummus, 3 tsp tahini, 1 tsp dried mix herbs, 3 cloves of minced garlic, juice of half a lemon. Add water as needed to thin out the sauce.

Step 4

For the garnish, dice a handful of cherry tomatoes and finely chop a handful of fresh parsley. 

Step 5

To serve, place sweet potatoes on a plate and mash the inside. Add the garlic & herb sauce, spiced chickpeas and top with the tomato parsley. 


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