Sweet Potato & Maple Glazed Pears with Crunchy Moroccan Chickpea Salad
200g soaked and rinsed chickpeas
¼ cup olive oil
2 tbs Moroccan spice blend (1 tsp ground cumin, 1 tsp ground ginger, 1 tsp salt, ¾ tsp black pepper, ½ tsp ground cinnamon, ½ tsp ground coriander, ½ tsp cayenne, ½ tsp ground allspice)
500g sweet potato, unpeeled and cut into wedges
2 medium pears, unpeeled and cut into 8 wedges
¼ cup pomegranate arils
1 cup coconut yoghurt
1 tbs tahini
Juice of ½ lemon
200g rocket to serve.
Bake sweet potato and drizzle pear in the maple syrup then bake in oven until cooked.
Rinse and pat dry chickpeas, add olive oil and spice blend and cook in oven until crisp.
For the dressing, blend coconut yoghurt, lemon and tahini until combined and set aside.
To serve: arrange rocket, sweet potato and pears on plate. Top with chickpeas and pomegranate arils and drizzle with dressing.
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