Harissa and Red Pepper Chickpea Loaded Sweet Potatoes with Mint Tahini Dressing and Toasted Pine Nuts

A meat free recipe which never fails to disappoint. Full of flavour and plenty of nutritious goodness. This make great leftovers and is perfect for clearing out the fridge of any veggies which need using. There are also minimal ingredients so you can whip it up whenever you fancy.

(Serves 4 - £2.42 per portion)

1. Bake four sweet potatoes at 180C fan/200C for 35-40 minutes until completely cooked through (this will depend on the size of the potatoes).
2. Fry a chopped red onion over a medium heat with a little olive oil and a pinch of salt for 8-10 mins.
Add 3 crushed garlic cloves and stir for a couple minutes. Next add a couple of chopped peppers and 2 cans of drained chickpeas. Stir well before adding 2 heaped tbsps of harissa paste.
3. Turn the heat down and make the tahini dressing. Add 3 tbsps tahini to a bowl, the juice of a lemon and enough water to make a dressing of a drizzling consistency. Add a handful of finely chopped mint and some seasoning to taste.
4. Add 180g spinach to the veggies and stir until wilted. Taste and season.
5. Serve the sweet potatoes with a spoonful of the harissa veggies and a drizzle of the dressing. Top with some toasted pine nuts and mint or coriander leaves.