Rated 5 out of 5 based on 2 votes
- 220 g dried chickpeas
- 1.2 kg orange sweet potato chunks
- 2 Tbls extra virgin olive oil
- 1 tspn sea salt
- 1 tspn cumin seeds
- 1 x red onion, wedges
- 150 g baby english spinach leaves
- 150 g pepitas (pumpkin seeds)
- 300 g plain yoghurt
- 1 Tbls tahin
- 2 cloves garlic
- 1/2 tspn sumac
- 1/2 tspn ground coriander
- 3 Tbls lemon juice
*This delicious salad is so filling that it can be eaten on its own, or you can serve it as part of a Moroccan or Middle Eastern feast. You can play around with substitutions or additions to this salad with ingredients such as pumpkin (winter squash), zucchini (courgette), green beans and carrots. The keys to this dish are to make sure you cook your vegetables so they are tender, and to ensure you are getting the balance of flavours right in the dressing. This is perfect as an accompaniment to a spiced roast chicken, or a harissa-spiced roasted leg of lamb*
Soak the chickpeas in plenty of water overnight. Rinse and drain. Place in a saucepan and cover well with water, bring to the boil and cook for 45â€“60 minutes or until the chickpeas are tender. Drain and set aside.
Preheat the oven to 180Â°C (350Â°F/Gas 4). Lightly grease a baking tray. Toss the sweet potato with the oil, salt and cumin seeds. Place the sweet potato on the prepared tray and roast for 10 minutes, then add the red onion wedges and cook for a further 10 minutes, or until golden and cooked through. Allow to cool.
To make the dressing, put all the ingredients in a bowl and whisk until well combined. Set aside.
Once the sweet potato and onion have cooled, place in a bowl and mix in the spinach, chickpeas and pepitas and season with salt and freshly ground black pepper. Gently drizzle with the dressing.
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made this with my home grown pigeon peas instead of chick peas! the flavours are awesome and this is a new recipe to showcase our home made raw milk yogurt. Thank you for the inspiration!