Chickpea and sweet potato traybake

by Theo Lind

8 servings

Tray

• 3.53 lbsweet potatoes, in 3 cm chunks
• 2.12 lbcooked chickpeas, drained and dried
• 4red onions, in wedges
• 6 ⅛ tbspolive oil
• 1 ⅓ tbspsmoked paprika
• 2 tspground cumin
• 0.5 ozsalt

Tahini Sauce

• 4 oztahini
• ¼ cuplemon juice
• 4 ozcold water
• 2 clovesgarlic, grated
• salt