Crispy Roast Sweet Potato with Warm Chickpea Mash

GF DF RSF PB NF
Serves: 2 as a main or 4 as a side

Ingredients:

FOR THE SWEET POTATO
800g sweet potato, skin on, cut into chunky wedges
2 tbsp extra virgin olive oil
2 tbsp MCKENZIE’S Arrowroot Flour
1 tsp smoked paprika
Salt + pepper, to taste

FOR THE WARM CHICKPEA MASH
2 x 380g MCKENZIE’S Chickpeas, drained, 2 tbsp reserved to garnish
¼ cup tahini
Juice of 1 lemon (or to taste)
2 garlic cloves, minced
¼ cup extra virgin olive oil
½ cup warm water, more if needed
1 tsp smoked paprika
Salt, to taste

TO SERVE
2 tbsp chickpeas, toasted
1 red chilli, thinly sliced (or chilli oil drizzle)
2 tbsp chopped fresh parsley or coriander
Extra lemon zest or a squeeze to finish

Method:

Preheat the oven to 200°C (400°F). Toss sweet potato wedges with olive oil, tapioca flour, paprika, salt and pepper until evenly coated. Arrange on a lined tray cut side down for max crisp. Roast 30-40 mins, flipping once halfway, or until crispy on the edges and tender inside.

To make the chickpea mash, in a small pot, gently warm chickpeas with a splash of water or oil. Blend or mash with tahini, lemon juice, garlic, olive oil, and enough warm water to get a silky-smooth texture. Season to taste with salt and paprika. Keep warm, or reheat gently before serving. This is a good time to also toast the reserved chickpeas by dry-toasting in a pan until they start popping and are golden. Set aside.

Spread a thick layer of the warm chickpea mash on a serving plate. Top with crispy sweet potato wedges. Finish with toasted chickpeas, fresh chilli slices, herbs, and a drizzle of chilli oil or lemon juice.