Ingredients:

  • 800g sweet potatoes, cut into 1/2 inch cubes
  • 2 cans (15 oz each) chickpeas, drained, rinsed, and patted dry
  • 1 large red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 2 tbsp harissa paste
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup runny tahini
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp warm water
  • 1 clove garlic, grated
  • 0.5 cup fresh cilantro or parsley, chopped
  • 0.25 cup toasted pumpkin seeds

Instructions:

  1. Preheat the oven to 220°C (425°F). A screaming hot oven is non negotiable for texture.
  2. Roll the 2 cans of drained chickpeas between tea towels until the skins feel papery and dry.
  3. Cut the 800g of sweet potatoes into 1/2 inch cubes. Uniform size ensures they all finish at the same time.
  4. Combine 3 tbsp olive oil, 2 tbsp harissa, 1 tbsp maple syrup, and the dry spices in a small bowl.
  5. Toss the potatoes, chickpeas, and red onion wedges with the marinade on the pan until every piece is glossy and red.
  6. Roast for 30 minutes until the potatoes are tender and the chickpeas are popping and crisp.
  7. Whisk 0.25 cup tahini, 1 tbsp lemon juice, 1 grated garlic clove, and 2 tbsp warm water until smooth and pale.
  8. Drizzle the sauce over the hot pan and scatter 0.5 cup chopped herbs and 0.25 cup pumpkin seeds.
  9. Serve immediately. This dish is best when the contrast between the hot veg and cool sauce is at its peak.