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Food52 Review: It's amazing how a few simple ingredients can yield a delicious, filling, and comforting meal. Renee Kemps' recipe works deliciously as a side or a light meal. The combination of creamy sweet potato with the tangy goat cheese and chickpeas is satisfying and flavorful. I could not find fresh coriander anywhere so I subbed a combination of fresh cilantro and flat leaf parsley and it was the perfect garnish to finish this dish. I loved the combination of flavors and enjoyed this as a great light lunch and then again as a side with a roasted chicken breast. —sdebrango
Makes 4 halves
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 100 grams chickpeas
- 200 grams goat cheese
- Lemon juice, to taste
- 1 handful fresh coriander
- Preheat oven to 400º F (200º C). Cut the sweet potatoes in half lengthwise. Brush the top and skins with 1 tablespoon olive oil. Place the sweet potatoes cut side-down on a baking tray with parchment paper. Roast for 45 minutes, or until completely cooked through.
- Take the sweet potatoes out of the oven. Turn them over and use a fork to make little insertions in their soft flesh. Season with salt and pepper.
- Divide the chickpeas and goat cheese over the four halves and place them back into the oven for about 10 minutes, or until the goat cheese has melted.
- Take the sweet potatoes out of the oven, drizzle with the remaining 1 tablespoon of olive oil, some lemon juice to taste, and add the coriander. Serve and enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer