Ingredients
- 2large, rather long sweet potatoes
- 1can of chickpeas
- 10clsoy cream
- 30gsesame seeds (to make tahini paste
- 5mint leaves
- 1Lemon
- 1csolive oil
- 1
Hungarian sweet paprika
Preparation tips
1. Preheat the oven to 210°.
2. Wash and dry the sweet potatoes. Cut them in half lengthwise (or in 4 if they
are too big), add salt and pepper and place them on a baking tray, cut side down
. Cook for 30 to 45 minutes.
3. Wash and drain the chickpeas. Mix them with the oil, 1/2 lemon juice and the
spices. Season with salt and pepper and bake for 15 minutes on a baking sheet.
4. In a mixer-blender, mix the sesame seeds with 1 tbsp of olive oil and 1 tbsp
of water until you obtain a homogeneous paste. Mix 2 tbsp of cream with 1 tbsp of tahini, 1
pinch of salt and cumin. Finely chop the mint leaves. Mix 2 tbsp of cream
with the mint leaves and the juice of the other half lemon.
5. Scatter the roasted chickpeas over the sweet potatoes and serve with the soy-
mint-lemon sauce and tahini sauce separated.
Anne's grain of salt: Tahini is a sesame cream, an oriental preparation made from
crushed sesame seeds, with a little water, until you obtain a smooth paste. Put the rest of
your sesame paste in a small jar and store it in the refrigerator for at least 1 to 2 months.