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Crispy sweet potatoes with chickpeas & tahini yogurt
Ingredients
- 4 medium sweet potatoes
- 4 tbsp olive oil
- 1 large garlic clove, crushed
- 1 banana shallot, finely chopped
- 400g can chickpeas, drained
- 75g baby leaf spinach
- small bunch dill, finely chopped
- zest and juice 1 lemon
- 60g Greek yogurt
- 2 tbsp tahini
- 20g pine nuts, toasted
- 110g pomegranate seeds
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