Stuffed Middle Eastern Sweet Potatoes

Preheat the oven to 200°C. Put the sweet potatoes on a roasting tray and bake in the oven for around 45 minutes or until you can insert a knife easily.

While the sweet potatoes cook, gently fry the onions in ½ tbsp of olive oil over a low-medium heat until softened. Remove from the heat then add in the juice of one lemon, stirring to combine.

In a mixing bowl mix the chickpeas, remaining lemon juice and olive oil. Season with a generous pinch of salt and a good grind of black pepper.

To serve, cut the sweet potatoes into halves then scoop out a spoon of flesh from each half (you can use this to make a delicious mash). Fill each half with a heaped tbsp of the chickpeas, a tsp or so of pickled onions, ½ tbsp of tahini, a generous pinch of za’atar and a scattering of mint.