4 (250g each) small sweet potatoes, halved lengthways
Extra virgin olive oil cooking spray
2 tsp brown mustard seeds
1 tsp tumeric
1 tsp cardamon
1 tsp onion powder
1 tsp ground Himalayan salt
400g can chickpeas, drained, rinsed
2 tbsp extra virgin olive oil
2 tbsp chilli oil or sauce
Chopped parsley and salt flakes, to serve
½ cup Greek yoghurt
2 tbsp tahini
1 tbsp tamari or soy sauce
¼ cup lemon juice
Preheat oven to 200 degrees C. Place potatoes in a large roasting dish lined with baking paper. Spray with olive oil. Bake for 35-40 minutes or until tender and lightly golden.
Meanwhile, combine seeds, turmeric, cardamon, onion powder and salt in a small bowl. Add chickpeas and stir to combine. Heat oil in a medium ovenproof dish in oven with potatoes for 5 minutes.
Add chickpea mixture to hot oil and shake to coat. Return to oven and roast for 20-25 minutes, stirring once or until beginning to crisp.