Chickpea and sweet potato traybake

by Theo Lind

2 servings

Tray

• 400 gsweet potatoes, in 3 cm chunks
• 240 gcooked chickpeas, drained and dried
• 1red onions, in wedges
• 1 ½ tbspolive oil
• 1 tspsmoked paprika
• ½ tspground cumin
• 4 gsalt

Tahini Sauce

• 30 gtahini
• 1 tbsplemon juice
• 30 gcold water
• ½ clovegarlic, grated
• salt