James' Moroccan Sweet Potatoes

A delicious meat-free tasty Moroccan meal. Perfect for a week night dinner or a weekend lunch.

Serves 4

Ingredients4 medium sweet potatoes, washed4 tbsp olive oil2 cloves garlic, crushed2 spring onions, finely chopped400g can chickpeasHandful baby leaf spinachSmall bunch of mint, finely choppedZest and juice 1 lemon

For the tahini yogurt60g Greek yogurt2bsp tahini

To finish100g feta cheese, crumbled20g pine nuts, toasted100g pomegranate seeds

Method1. Preheat oven to 200C/ Gas 6.

• Wrap the sweet potatoes in foil and place on a large baking sheet. Bake in the oven for 45 minutes-1 hour or until the centre is soft when a skewer is inserted. Or, barbecue the potatoes in the foil directly in the hot coals until they are soft.

• When cooked, remove the foil and place the potatoes under a grill for three minutes until the skin is blackened and crispy. Or, if cooking on the barbecue remove the foil and char on the grill until blackened.

• Meanwhile heat 1tbsp olive oil in a large frying pan over a medium heat . Add the garlic and spring onions and fry for 1-2-minutes or until softened, then stir in the chickpeas. Gently warm through and stir in the spinach and leave to wilt. Add the mint.

• Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir in the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed.

• Mix together the yoghurt and tahini in a small bowl and season to taste with salt and pepper.

• Slice the potatoes open length ways. Remove some of the flesh and mix gently with the chickpea mixture. Spoon the filling back into the potato halves.

• Drizzle over the tahini yogurt. Sprinkle with feta cheese, pine nuts and pomegranate seeds.