Baked Sweet Potato with Crunchy Chickpeas

This dish is everything at once: soft and caramelized, crispy and spicy, tangy and creamy. Perfect for when you want healthy comfort food that still feels exciting.

For baked sweet potato:

• 1 sweet potato
• 1 tablespoon of olive oil
• A pinch of salt
• A pinch of black pepper

For crunchy chickpeas:

• 250 g of canned chickpeas
• 1/3 teaspoon of salt
• A pinch of black pepper
• 1/3 teaspoon of piri piri
• 1 tablespoon of olive oil

For the sauce:

• 2 tablespoons of Greek yoghurt
• 1 teaspoon of lemon zest
• 3 teaspoons of fresh lemon juice
• 1 small garlic clove
• A pinch of salt

For garnishing:

• 1 teaspoon of olive oil
• Micro greens
• A few pea sprouts
• A pinch of salt

Method:
Drizzle olive oil over the sweet potato, sprinkle with salt and pepper, and rub it all in. Bake in a preheated oven at 200°C for 40–45 minutes.

For the chickpeas, drain and rinse them well, then dry them thoroughly. Toss with olive oil, salt, pepper, and piri piri. Spread on a baking tray and bake at 200°C for 20 minutes until crispy.

For the sauce, combine Greek yoghurt, lemon zest, lemon juice, minced garlic, and salt in a small bowl.

To assemble, place the baked sweet potato on a plate. Cut it in the middle to open it, then make smaller cuts on each side. Spoon over the sauce, sprinkle with salt, and drizzle with olive oil. Garnish with micro greens, chickpeas, and pea sprouts.