Sweet Potatoes with Spicy Chickpeas & Tomato Salad

Posted May 23, 2015 by Bethanie Lunn

I love this dish – it’s so filling, tasty, healthy and the colours are so bright, it makes it a pleasure to eat.  The chickpeas are delicious – a great snack to enjoy.  I can’t eat them any other way now, apart from in humous, as they’re too boring in comparison!

All my recipes are easy and suitable for all the family.  For my 2 year old son, I chop one of the sweet potato halves (recipe below), into fingers / chips and add a little tomato sauce on the side for him to dip into which he likes.  Sweet potatoes were in fact one of the first vegetables he ever tried.  I also set aside some of the chickpeas and serve them in a beaker for him (and me), to snack on. I find it’s the shape and presentation that helps him try new foods.  If it’s fun with a novelty factor, he usually gives it a go…



  • 1 can of chickpeas, rinsed and drained
  • Olive oil
  • Half teaspoon each of cumin, cinnamon, coriander, paprika
  • 4 sweet potatoes, cleaned with skins left on and cut into halves
  • Seasoning to taste

Tomato Salad:

  • Cherry tomatoes (I used 1 cup full for 3 hungry people), cut into halves
  • Half cup chopped parsley
  • Juice from 1 half of a lemon
  • Seasoning to taste


  • Preheat the oven to 190 degrees and line 2 baking sheets with greaseproof paper
  • Toss the chickpeas in a bowl with the seasoning and spices until generously and evenly coated then spread out onto one of the baking sheets


  • Rub each potato half with olive oil rather than drizzle them or the sheet in it (this makes them perfectly soft as opposed to greasy and squidgy), and place them face down on the sheet
  • Place both sheets into the oven for 25 minutes, tossing the chickpeas a few times


  • While you wait, make your tomato salad by tossing the tomatoes, lemon juice and parsley together.  Keep it in the fridge until you’re ready to serve

TIP: The chickpeas are ready when they’re crunchy so try one to text and you should be able to push a knife into the potatoes with no resistance at all.

  • When the potatoes and chickpeas are ready, place on a serving platter and press the insides of the potato with a spoon or fork to add a yummy texture then cover with the salad.  That’s it!


If you try it, please let me know how you get on by commenting below or tweeting me @BethanieLunn using #fastliving.



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