roasted sweet potatoes with chickpeas, feta cheese and parsley
He went back to work last weekend and I called a friend to come over and to get the gossips up to date! I improvised this last-minute meal, I was afraid that we would be hungry but after all the result was amazing! So amazing that today I bring you this simple but tasy recipe that it will leave you pleased for a long time! And even more it's vegetarian! Do not roll your eyes, these sweet potatoes will delight everyone! Aside from being delicious, it's a great meal to cuddle up on these cold days!
For those of you who are going to watch the SuperBowl tonight and do not share the American passion for chicken wings, you can be sure that this dish is a great alternative!
Ingredients (for 2 persons)
- 2 sweet potatoes (in preference the orange ones) - half can of chickpeas, drained - feta cheese - 1 hand of parsley leaves - olive oil, to taste - lemon juice, to taste - salt, to taste - pepper, to taste
Preheat oven to 170º C. Cut the sweet potatoes in half. Brush all sides (also the skin) with olive oil. Place the sweet potatoes cut side down on a baking tray with parchment paper and roast for 45 minutes. To see if they’re completely cooked through, remove the tray from the oven and with a fork scrape the potato, if cooked take it out from the oven, if it is still hard return it to the oven. Take the sweet potatoes out of the oven when completely cooked. Turn them around and use a fork to make little insertions in the soft ‘flesh’. Season with salt and pepper. Place the chickpeas and feta cheese over the four halves and place them back into the oven for about 5 minutes, or until the feta cheese gets melted. During this time, wash the parsley leaves and chop well. Take the sweet potatoes out of the oven, drizzle with some olive oil and lemon juice and add the parsley.
Serve & enjoy!