These roasted sweet potato halves are a delightful combination of flavours and textures, featuring the goodness of sweet potatoes, protein-packed chickpeas, and creamy feta. This simple, satisfying, and vibrant dish is both healthy and delicious. The chickpeas are a good source of fibre, which is beneficial for gut health.
to taste
to taste
medium
tinned
Drain and pat dry tinned chickpeas. If using dried chickpeas, soak them overnight. Then, boil them for an hour until soft.
Preheat the oven to 200C. Cut the sweet potatoes in half lengthwise and score the surface. Rub with olive oil, salt, and black pepper. Roast cut-side up for 40 minutes.
While the sweet potatoes roast, toss the cooked chickpeas with olive oil, salt, and black pepper. Roast on a tray for 25 minutes until crispy.
Thinly slice the red onion.
Once the sweet potatoes are cooked, spread hummus over the halves. Top with the crispy chickpeas, crumbled feta, red onion, and a sprinkle of thyme.
For extra flavour, add a pinch of smoked paprika to the chickpeas before roasting.
If using dried chickpeas, soak them overnight then boil them for an hour until soft.