Ingredients
Method
Instructions
- Preheat the oven to 200°C (top/bottom heat).
- Wash and dry the sweet potatoes thoroughly. Pierce them all around with a fork and brush with olive oil.
- Bake the sweet potatoes for 40–60 minutes, depending on their size, until soft.
Prepare the Filling
- Heat olive oil in a pan and sauté the onion and garlic.
- Add the tomato paste and spices, then let everything simmer briefly over medium heat.
- Deglaze with coconut milk, stir well, and let the mixture simmer over medium heat.
- Add the chickpeas including the liquid, stir, and let it simmer for a moment.
- Add the spinach, cover the pan, and let the filling cook on low heat for 5–10 minutes.
Prepare the Tahini Sauce
- Add tahini, lemon juice, and salt to a bowl.
- Add the grated garlic and mix vigorously with a fork. The mixture will thicken — this is normal.
- Gradually add a few spoonfuls of water until the sauce reaches a creamy, smooth consistency.
Assemble
- Cut the baked sweet potatoes open in the center lengthwise and gently push them apart (without fully cutting through).
- Spoon in the filling, add the tahini sauce, and finish with a sprinkle of lemon zest and chopped parsley.
Nutrition
Notes
The baking time will vary depending on the size of the sweet potatoes. Leave them in the oven until they are soft and fully tender.
