Method

• Preheat oven to 400 degree (F) and line it with baking sheet.
• Scrub clean and cut the potatoes into vertical halves
• Spread the potatoes on the baking dish drizzle olive oil and sprinkle some salt
• To add more flavour, rub the potatoes with curry powder
• Lay them upside down and bake for 25 minutes
• Meantime, take the drained and dried Laila canned chickpeas, toss them with olive oil, tandoori masala, and salt. For heat add red pepper (optional)
• Add the chickpeas in the baking tray with sweet potatoes to cook under them to avoid steaming
• Insert knife to check whether the sweet potatoes are cooked
• To serve, place the sweet potatoes’ cut-side up, press them a bit to create a cave and stuff with tandoori flavoured chickpeas
• Add dollop of Laila coriander and mint chutney & sprinkle fresh coriander
• You can also add quinoa and sprinkle cheese on top for delicious & nutritious starter or light meal