Stuffed Sweet Potatoes With Chickpeas & Raspberry Harissa

Preheat the oven to 160Fan/180°C and line 2 baking trays with parchment paper.

Scrub the sweet potatoes, stab them with a knife a few times and roast on one tray for 40-60 minutes until tender.

Pat the chickpeas dry, add to the second tray, drizzle with 1 tbsp of olive oil, cumin, salt and pepper and roast for 20-30 minutes until crisp, stirring halfway through.

Stir together the harissa and mashed raspberries.

Slice the sweet potatoes in half and lightly mash the flesh with a fork. Top with the raspberry harissa, crunchy chickpeas and the tahini or yoghurt. Sprinkle over extra raspberries, fresh herbs and mixed seeds.