Sweet potatoes are baked in the oven, filled with spicy tandoori chickpeas, and served with lime yogurt, marinated onions, coriander, and olive oil. A colorful, vegetarian dish with fresh flavors.
Preheat the oven (top/bottom heat: 180 °C / 356 °F). Wash the sweet potatoes, pat dry, and prick the skin all around roughly with a fork. Bake the sweet potatoes on the middle rack in the oven for 40–45 minutes.
Meanwhile, drain the chickpeas, rinse thoroughly with cold water, and let drain. Place the chickpeas together with the tandoori paste in a bowl and mix. Spread the chickpeas on a baking tray lined with baking paper and put them in the oven with the sweet potatoes.
Put the yogurt in a bowl and season with salt and pepper. Wash one of the limes, dry it, and grate the zest into the yogurt. Then halve the lime and squeeze the juice into the yogurt as well.
Peel the red onion and cut into strips. Halve the lime and squeeze out the juice. Put the onions in a small bowl and marinate with sugar and lime juice.
Remove the sweet potatoes from the oven, cut open, and lightly shred with a fork. Wash the coriander, shake dry, and pluck the leaves from the stems. Top the sweet potatoes with yogurt, onions, coriander, and chickpeas, drizzle with olive oil, and serve.
Continua nella nostra app per un'esperienza migliore
