Roasted Mediterranean Chickpea and Sweet Potato Salad

So I made an incredibly tasty something, and this something involved much spices and much whacking, and it was much fun. I’m referencing the tv show Miranda here with the ‘muchness’, but if you don’t get it, then I’m terribly sorry but I’m going to have to ask you to get out.

…Only kidding, I’m just being silly, I wouldn’t do that to you guys. Anyway, here’s a collection of photos of the incredibly tasty something. It was a chickpea and sweet potato dish:

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Okay this so this looks really messy, and although I tried to drizzle the sauce, I didn’t manage to thin it out enough for that to happen, but it tasted so delicious and fresh that that doesn’t matter one tiny bit. I’m really proud of this (incase you hadn’t noticed) because it looks so vibrant, its got a real depth of flavour and with all the warm spices that were involved, it left the kitchen smelling beautifully exotic.

So here’s what you need to make your very own chickpea and sweet potato dish:

2 Large sweet potatoes
1 Can of chickpeas (drained)
A dash of oil (olive if you’re fancy, any other kind if you’re a student – let’s be serious)
1/2 Teaspoon of cumin, coriander, cinnamon, and smoked paprika
6 Cherry tomatoes
Pinch of salt

Garlic mayo (You can make your own … or just buy it like me *insert sass emoji*)
Almond milk (to thin the mayo)
A tinie tiny bit of lemon juice.

Handful of cherry tomatoes
Handful of parsley, chopped
Handful of spinach
Salt and pepper

And here’s what you do:
Main bit

Preheat oven to 200c and line a large baking tray with foil
–Wash and then hack at those sweet potatoes until they’re manageable chunks. I would say chop, but in my experience that is literally impossible. There is much violence involved in the dismantling of a large sweet potato.
–Oil up the sweet potato chunks
–Rinse chickpeas, then in a bowl, drizzle with olive oil and cover in the spices. Make sure they are fairly evenly coated.
–Place chickpeas, tomatoes and oiled sweet potato chunks on baking tray and place in the oven for 25 minutes

Sauce

–While the sweet potatoes etc. are cooking mix some almond milk with the mayo and add a dash of lemon juice
–The sauce should be thin enough to pour
–To make this extra nice you could add some dill

Topping

–Chop parsley, spinach and tomatoes
–Place in a bowl, toss them together and season with salt and pepper

Putting it together

–Once the potatoes are tender and the chickpeas have turned from a pale white to a golden brown, take them out of the oven.
–Arrange them on a plate
–Take the topping and scatter it over the top
–Grab the sauce and drizzle it all over (the more the better)

This stuff lasted me for a good couple of days, and it tastes just as good cold as it does straight out of the oven. Give it a go and let me know how you guys get on!

Miley Cyrus, Jolene (The Backyard Sessions)
– You can’t deny how good this song is

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