A nutritious and simple side dish rich in slow release carbohydrates and fibre.
The pomegranate seeds (a fruit that’s currently in season) adds anti-inflammatory benefits plus tons of vitamin C.
If you haven’t dried Za’atar before we strongly recommend that you do. This Middle Eastern spice mix is generally a combination of dried oregano, thyme, and/or marjoram (woodsy and floral), with sumac (tangy and acidic) and toasted sesame seeds (nutty and rich). Sprinkle that stuff everywhere!
Medium size sweet potatoes x 3
Brown chickpeas x 1 tin
Za’atar spice x 2 tbsp
Sumac spice x 1 tbsp
Chilli flakes (optional) 1 tsp
Pomegranate seeds x 250g
Olive oil (we use plenty!)
Preheat oven to 200C and line two baking trays with baking paper. One for the sweet potatoes and one for the brown chickpeas. You can cook them both together.
Rinse the chickpeas and pat them dry with some kitchen towel.
Transfer the chickpeas to a clean bowl and coat them in Za’atar spice x 1tbsp and some olive oil. Arrange on the baking sheet in a single layer.
Wash and scrub your sweet potatoes, then cut them in half lengthwise.
Place the sweet potatoes on a lined baking tray and rub olive oil over them, Za’atar spice and Sumac spice for extra tangy flavour. Optional: chilli flakes.
Sweet potatoes cooking time is about 30-35 minutes.
Chickpeas cooking time is about 30 minutes , shaking the pan every ten minutes.
To serve, place the sweet potatoes and brown chickpeas on a serving dish and sprinkle over fresh pomegranate seeds.
Serve hot with your choice of protein and extra veggies to make it balanced the 1-2-3 way.
Happy Autumn from us.