Chickpea and sweet potato traybake

by Theo Lind

4 servings

Tray

• 1.76 lbsweet potatoes, in 3 cm chunks
• 1.06 lbcooked chickpeas, drained and dried
• 2red onions, in wedges
• 3 tbspolive oil
• 2 tspsmoked paprika
• 1 tspground cumin
• 0.25 ozsalt

Tahini Sauce

• 2 oztahini
• 2 tbsplemon juice
• 2 ozcold water
• 1 clovegarlic, grated
• salt