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Green goddess chickpeas with smashed sweet potato jackets recipe

1400x919_Green-goddesss-chickpeas-with-smashed-sweet-potato-jackets

Created by Hermon & Heroda Berhane

Hermon and Heroda Berhane, stars of Tesco's Now We're Cooking campaign – promoting accessible recipes for the deaf and disabled communities – share their feel-good dish for cosy nights on the sofa. 'We love creating recipes that are nourishing and full of flavour, and this is a real favourite. Creamy sweet potato, protein-rich chickpeas and that zingy green goddess sauce; it's one of those meals that feels like you've put in lots of effort but it's so simple.'

See method
  • Serves 2
  • Takes 50 mins
  • 441 calories / serving

Ingredients

  • 2-pack baking sweet potatoes
  • 2 tsp olive oil
  • 400g tin chickpeas, drained and rinsed
  • handful fresh coriander, chopped
  • 2 spring onions, sliced

For the green goddess sauce

  • 1 lime, juiced
  • ½ lemon, juiced
  • 1 spring onion, trimmed and chopped
  • 65g fresh coriander
  • 50g Tesco Finest 0% fat Greek yogurt, plus extra to serve
  • 4-5 jarred sliced green jalapeños, plus 1 tbsp brine from the jar
  • 1 tsp white sugar

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Each serving contains

Energy
1855kJ 441.0kcal
22%
Fat
8g
low11%
Saturates
1g
low6%
Salt
0.7g
low11%
Sugars
16g
low18%

of the Reference intake

Carbohydrate 70.6gProtein 14.3gFibre 14.7g

Method

  1. Air-fry the sweet potatoes for 35 mins at 200°C (or oven bake for 45-50 mins at gas 7, 220°C, fan 200°C). Remove the potatoes from the air-fryer and ‘smash’ with a potato masher or similar. Carefully line the hot air-fryer basket with baking paper, then drizzle the potatoes with the oil, season and return to the air-fryer for a further 10 mins until golden (or 15 mins more in the oven).
  2. Meanwhile, put the green goddess sauce ingredients in a blender with some seasoning. Whizz until smooth. Pour half the sauce into a bowl (keep the rest in a clean jar in the fridge for up to 3 days to use as a salad dressing). Add the chickpeas, most of the chopped coriander and spring onions and mix well.
  3. When the potatoes are ready, lift into bowls. Top with the chickpea mixture followed by a dollop of extra yogurt, the remaining spring onions and coriander. If you like, wedge the remaining lemon half and serve alongside.

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