Stuffed Sweet Potatoes With Chickpeas & Raspberry Harissa
![](https://media.sheerluxe.com/JmTxnTjPJ-ARiQQGrhRlGG93HSI=/400x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2020%2F05%2Fstuffed-sweet-potatoes.jpg?itok=jzWmVyFX)
Preheat the oven to 160Fan/180°C and line 2 baking trays with parchment paper.
Scrub the sweet potatoes, stab them with a knife a few times and roast on one tray for 40-60 minutes until tender.
Pat the chickpeas dry, add to the second tray, drizzle with 1 tbsp of olive oil, cumin, salt and pepper and roast for 20-30 minutes until crisp, stirring halfway through.
Stir together the harissa and mashed raspberries.
Slice the sweet potatoes in half and lightly mash the flesh with a fork. Top with the raspberry harissa, crunchy chickpeas and the tahini or yoghurt. Sprinkle over extra raspberries, fresh herbs and mixed seeds.
Recipe courtesy of Love Fresh Berries
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.