Chickpea and sweet potato traybake

by Theo Lind

4 servings

Tray

• 800 gsweet potatoes, in 3 cm chunks
• 480 gcooked chickpeas, drained and dried
• 2red onions, in wedges
• 3 tbspolive oil
• 2 tspsmoked paprika
• 1 tspground cumin
• 8 gsalt

Tahini Sauce

• 60 gtahini
• 2 tbsplemon juice
• 60 gcold water
• 1 clovegarlic, grated
• salt