A delicious meat-free tasty Moroccan meal. Perfect for a week night dinner or a weekend lunch.
4 medium sweet potatoes, washed
4 tbsp olive oil
2 cloves garlic, crushed
2 spring onions, finely chopped
400g can chickpeas
Handful baby leaf spinach
Small bunch of mint, finely chopped
Zest and juice 1 lemon
For the tahini yogurt
60g Greek yogurt
100g feta cheese, crumbled
20g pine nuts, toasted
100g pomegranate seeds
1. Preheat oven to 200C/ Gas 6.
Wrap the sweet potatoes in foil and place on a large baking sheet. Bake in the oven for 45 minutes-1 hour or until the centre is soft when a skewer is inserted. Or, barbecue the potatoes in the foil directly in the hot coals until they are soft.
When cooked, remove the foil and place the potatoes under a grill for three minutes until the skin is blackened and crispy. Or, if cooking on the barbecue remove the foil and char on the grill until blackened.
Meanwhile heat 1tbsp olive oil in a large frying pan over a medium heat . Add the garlic and spring onions and fry for 1-2-minutes or until softened, then stir in the chickpeas. Gently warm through and stir in the spinach and leave to wilt. Add the mint.
Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir in the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed.
Mix together the yoghurt and tahini in a small bowl and season to taste with salt and pepper.
Slice the potatoes open length ways. Remove some of the flesh and mix gently with the chickpea mixture. Spoon the filling back into the potato halves.
Drizzle over the tahini yogurt. Sprinkle with feta cheese, pine nuts and pomegranate seeds.