Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Harissa Chickpea Loaded Sweet Potatoes

Harissa Chickpea Loaded Sweet Potatoes. These spicy chickpeas are a doddle to make and will go with all sorts – tortillas, flatbreads, poached eggs, couscous… but here I’ve spooned them on top of simple baked sweet potatoes.

Serves: 4

Prep: 5 minutes
Cooking: 45 minutes
Total: 50 minutes

Difficulty: easy



4 sweet potatoes
500g dried chickpeas or 2 cans
2-3 tsp harissa – I used Chilli Harissa but you can use Rose Harissa or any old Harissa paste.
1 tsp salt
3 garlic cloves crushed
100ml stock
150g fresh spinach or use 4-6 disks of frozen
Juice of 1/2 lemon
2-3 tbsp Tahini to finish (optional)

For the chickpeas, if using dried put them in a bowl, cover with plenty of water (they’ll expand) and soak for at least 8 hours. Drain. Simmer for 30-40 minutes and drain again.

Bake the sweet potatoes in a hot (220, 200 fan) oven for 45 minutes.

Add a little olive oil to a pan and add the garlic, chickpeas, harissa was salt. Cook for a couple of minutes then add the stock. Simmer until all the stock has evaporated, squeeze in the lemon and wilt in the spinach.

Serve on top of the halves sweet potatoes. Drizzle with the tahini.

Serve the vegetables with the salmon sat on top and a sprinkle of chopped coriander and the remaining dressing on the side.

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