Chickpea + Tahini Loaded Sweet Potatoes

Preheat the oven to 160°C fan / 350°F.

Rinse the sweet potatoes under cold water, then dry them with a tea towel. Prick each sweet potato a few times with a fork, add them to a baking tray and bake in the oven for 50-70 minutes or until soft in the middle.

When the sweet potatoes are nearly ready, add a splash of olive oil to a frying pan on a medium-high heat. Next add the chickpeas and cook for 7-8 minutes or until they turn crispy.

Add the cumin seeds, smoked paprika and generous pinches of salt and pepper to the pan with the chickpeas. Lower the heat to medium and cook for 2 minutes or until the spices turn a dark brown, stirring occasionally to prevent the spices burning.

Meanwhile combine the tahini, vegan yoghurt and small pinches of salt and pepper in a small bowl. Keep adding water until the mixture resembles a thick and smooth sauce.

When the sweet potatoes are ready, slice them down the middle and use a fork to fluff the insides. Top with the tahini yoghurt, followed by the crispy chickpeas, cucumber, olives and parsley. Finally, hit the skin of the pomegranate half to remove the seeds, then scatter the seeds over the top. See notes for storing leftovers.