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This recipe creates a balanced and nutritious meal that can be beautifully plated with creative flair.
Preheat your oven to 200°C/gas 6.
Wash and clean the sweet potatoes. Stab then a few times with the tip of a sharp knife and then rub them generously with salt – the water from having washed them helps the salt to stick. Transfer to the oven and bake for 30-40 minutes, or until tender to a knife tip.
Meanwhile, warm 2 tbsp of oil in a medium pan. Add the onions and cook gently for 10 mins, until starting to soften.
Add garlic ginger and spices. Cook for a few minutes before adding the chickpeas along with all the liquid from the tin and the stock. Season with salt and pepper; being aware that the chickpeas may already be seasoned, depending on the brand used. Braise at a simmer for 20 mins until thickened and soft.
Mix the parsley and mint into the yoghurt along with a pinch of salt and chilli to taste.
When the chickpeas are ready finish with a squeeze of lemon juice. Taste and tweak the seasoning with more salt or lemon juice to taste.
Split open the potatoes and serve with a ladleful of chickpeas and a generous blob of herby yoghurt.