Sweet Potato Dish

Heat the oven to 200 °C fan setting.

Peel 1 sweet potato and cut into rough cubes.

• 1 Sweet potato

Peel and roughly chop ½ onion.

• ½ Onion

Spread the sweet potato and onion on a baking tray, drizzle with 1 tbsp vegetable oil, season with 1 tsp paprika powder, ½ tsp cumin, salt and pepper, and toss.

• 1 tbsp Vegetable oil
• 1 tsp Paprika powder
• ½ tsp Cumin
• Salt
• Black pepper

Slide the tray into the oven until the sweet potatoes are soft and golden at the edges.

Meanwhile, while step 5 runs

Drain and rinse ½ can of chickpeas.

• ½ can Chickpea

Meanwhile, while step 5 runs

Finely chop 1 clove of garlic.

• 1 Garlic clove

Meanwhile, while step 5 runs

Stir 150 g yoghurt with the garlic, juice of ½ lemon and salt and pepper.

• 150 g Yoghurt
• ½ Lemon

Meanwhile, while step 5 runs

Cut 1 spring onion into fine rings.

• 1 Spring onion

Heat the remaining 1 tbsp vegetable oil in a pan over medium heat, add the chickpeas with salt and paprika, and fry for 6 minutes until crisp.

• 1 tbsp Vegetable oil

Plate the roasted vegetables, add the yoghurt dip alongside, and scatter with the crisp chickpeas and spring onion.