Roasted sweet potato with caramelised garlic and spiced chickpeas
4 (1kg) small sweet potatoes,
scrubbed, halved lengthways
2 red capsicum
2 1/2 tablespoons extra virgin
600g cauliflower, cut into
1 bulb garlic, halved
250g cherry tomatoes
400g can chickpeas, drained,
2 tablespoons sunflower
1/2 teaspoon ground cumin
1/2 teaspoon smoked
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons fresh coriander
2 tablespoons fresh flat-leaf
1 tablespoon preserved lemon
rind, thinly sliced
Preheat oven to 220C/200C fan-forced. Line 2 large baking trays
with baking paper.
Place sweet potato, cut-side up, and capsicum on 1 tray. Drizzle
with 1 tablespoon oil. Season with salt and pepper. Roast for 20
Place cauliflower and garlic on remaining prepared tray. Drizzle
with 1 tablespoon remaining oil. Roast with sweet potato and
capsicum for a further 20 minutes. Add tomatoes to cauliflower
tray. Roast for a further 15 minutes or until tomatoes have
collapsed and vegetables are tender. Carefully transfer capsicum to
a snap-lock bag. Seal bag. Set aside for 5 minutes.
Meanwhile, heat remaining oil in a small frying pan over
medium-high heat. Add 1/2 the chickpeas, sunflower seeds, cumin and
paprika. Cook, stirring, for 2 to 3 minutes or until fragrant and
chickpeas are golden.
Using a small food processor, process remaining chickpeas, tahini,
lemon juice and 1/3 cup water until smooth and combined. Season
with salt and pepper.
Carefully cut tops off capsicum. Peel away skin and discard seeds.
Thickly slice. Place sweet potato on plates with garlic cloves. Top
with cauliflower, tomato and capsicum. Drizzle with tahini
dressing. Sprinkle with chickpea mixture, coriander, parsley and
preserved lemon. Serve.