Sweet potato wedges with chickpeas and Cinnamon Basil

Step 1

Preheat the oven to 200°C (top and bottom heat, recommended) or 180°C (fan oven). Peel the sweet potatoes and cut lengthwise into wedges. Mix olive oil, cinnamon, chilli powder and salt in a large bowl and marinate the sweet potato wedges in it. Place on a baking tray covered with baking paper and bake for about 20 to 25 minutes.

Step 2

Meanwhile, peel and finely dice onion and eggplant. Peel and grate garlic. Finely dice dates.

Step 3

Wash the orange thoroughly with hot water. Grate the zest. Then cut in half and squeeze out the juice. Strain and rinse the chickpeas.

Step 4

Heat coconut oil in a pan. Fry onions in it. Add garlic, eggplant, chickpeas, dates, orange zest as well as juice and fry for about 8 minutes. Season with salt and pepper.

Step 5

Harvest Cinnamon Basil. Garnish the sweet potato wedges with eggplant, chickpeas, sour cream as well as fresh Cinnamon Basil and enjoy.

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Recipe provided by the cooking app KptnCook.