Ingredients

• 2 large
• rather long sweet potatoes
• 1 box of chickpeas
• 10cl soja cream
• 30g sesame seeds (to make the tahini paste
• 5 mint leaves
• 1 lemon
• 1cs olive oil
• 1 Hungarian sweet paprika

Preparation tips

1. Preheat oven to 210°.

2. Wash and dry the sweet potatoes. Cut them in half lengthwise (or in 4 if too large).
are too large), season with salt and pepper and place on a baking sheet, cut side down.
side down. Bake for 30-45 min.

3. Wash and drain the chickpeas. Mix with oil, 1/2 lemon juice and spices.
spices. Season with salt and pepper and bake on a baking sheet for 15 min.

4. In a blender, blend the sesame seeds with 1 tbsp. olive oil and 1 cs.
water until smooth. Mix 2 tbsp. cream with 1 tbsp. tahini, 1 pinch
pinch of salt and cumin. Finely chop the mint leaves. Mix 2 tablespoons of cream
with the mint leaves and the juice of the other half lemon.

5. Divide the roasted chickpeas between the sweet potatoes and serve with the soy-mint-lemon sauce and the lemon sauce.
mint-lemon sauce and tahini sauce.

Anne's grain of salt: Tahin is a sesame cream, an oriental preparation made from ground sesame seeds.
crushed sesame seeds, with a little water, to a smooth paste. Put the rest of
your sesame paste in a small jar and store in the fridge for at least 1-2 months.