Hopefully most of you already know of the glory of the roasted sweet potato, and I herewith present you with a nice simple little combination to go with it. Especially in cooler weather, sweet potato is up there with my favourite vegetables (although I do maybe like all vegetables), and there are so many ways to both cook it, and combine it with many different flavors. I expect there will be quite a few more recipes starring this humble vegetable popping up on this blog (although expect nothing involving marshmallows!).
I guess this could be served as a side dish, but I mostly eat this as a main, maybe with some salad or greens on the side.
You have a fantastic combination of sweet caramelised sweet potato, earthy chickpeas and salty cheese and rounded off with a good spicy punch in the mouth (dear harissa).
I think its pretty hard to go wrong with a recipe like this, just make sure you roast the sweet potato until melting tender (easily checked by poking a knife into it). I have made this with both canned and cooked from dried chickpeas, they both yield tasty results. This round included chickpeas I cooked in my fancy new pressure cooker (the joy of shiny new toys). I have started cooking up a large batch and then freezing them in smaller quantities to pull out for hummus or something like this.
Roasted Sweet Potato with Chickpeas and Goat Cheese
- 2 sweet potatoes
- 2 tbsp olive oil
- Salt and pepper
- 1 can chickpeas or equivalent cooked
- 200 g goat cheese or feta
- 1/2 lemon juiced
- 1 handful coriander
- Harissa to serve
- Preheat oven 200°C. Cut the sweet potatoes length-ways and then place on a baking tray. Drizzle with olive oil and rub all over and then place the sweet potatoes face down.
- Place in oven and roast for about 45 minutes, until browned and tender all the way through.
- Take out the oven and turn each half over. Sprinkle the chickpeas and goat cheese over the sweet potatoes and then return them to the oven for 5-10 minutes if you fancy (often I don't).
- Drizzle with some nice olive oil, season with salt and pepper, squeeze over a little lemon juice and shower in coriander. Serve with some harissa on the side.