Do something a bit different with jacket potatoes using tahini and chickpeas. We’ve opted for purple sweet potatoes as they’re packed with nutrients
Prep:15 mins
Serves 4
4 medium sweet potatoes (we used purple but any will work)1-2 tbsp olive or rapeseed oil2 x 400g can chickpeas, or a 700g jar, drained and liquid reserved2 tsp cumin seeds1 tsp ground coriander1 tsp smoked paprikapinch of chilli flakes3 limes150g feta150g Greek yogurt
STEP 1Prick the potatoes all over with a fork, then rub with a drizzle of the oil and a pinch of sea salt. Heat the oven to 180C/160C fan/gas 4 and bake for 40 mins or air-fry for 20-25 mins until the potatoes feel tender when squeezed. (The time will vary a little depending on the size of the sweet potatoes.)STEP 2Meanwhile, prepare the fillings. Toss the chickpeas in a drizzle of oil, the spices and some seasoning, then tip into a small baking dish. Roast alongside the potatoes for the final 15 mins (10 mins in an air-fryer), tossing halfway through. Cut 2 of the limes in half and nestle them cut-side up in the dish with the chickpeas for the final 5 mins.STEP 3To make the green tahini, blitz the tahini, coriander (including the stalks), garlic clove and the zest and juice from the remaining lime. Season and stir in 1-2 tbsp water to create a drizzling consistency.STEP 4Mash the feta and yogurt together with a little seasoning until smooth (or blitz in a food processor). Keep chilled until you’re ready to serve.STEP 5Arrange the sweet potatoes on a plate, split down the length and lightly mash the flesh with a fork. Spoon a little feta yogurt into each potato, top with the chickpeas, a drizzle of green tahini and scatter over some whole coriander leaves. Serve the charred limes on the side for squeezing over.
