As I haven’t traveled for too long (one month is long for me;) ) I needed to cook something a bit ‘exotic’, something a bit original, that makes us get out of our borders.

Let’s go to Israêl.

Israël, where I’ve never been… yet…

Forget about the usual falafel, hummus and baba ganoush and let’s make a tahini sauce, that we would add to hot sweet potatoes, lemon, chickpeas, pomegranate for the colour and astringent flavour.

Then, we don’t even need to close our eyes to be transported in Tel-Aviv streets.

I can’t wait to go but for now, let’s cook !

Ingredients, for 4

– 4 sweet potatoes
– 400g of chick peas
– 1 lemon ( zest and juice)
– 2 tbsp of Tahini sauce
– 60g plain greek yogurt
– 100g of pomegranate seeds
– 20g crushed almonds
– 1 banana shallot finely chopped
– 1 garlic clove crushed and chopped
– A few baby spinach or any green leaves
– Coriander leaves
– 4 tbsp of olive oil
– Salt and pepper


Preheat the oven at 180°C.
Wrap the sweet potatoes in baking paper and put them in the oven for 45min (till they are soft)
Meanwhile, peel, chop and cook your shallot and garlic in a pan with oil, when they are soft put the chickpeas and put the heat up to ‘grill’ them.

Zest and juice the lemon, when the chickpeas are ready, pour in the juice and half of the zests.

Mash the chick peas roughly (you can keep a few aside for decoration).

Prepare your tahini sauce by mixing the tahini with the yogurt, season and set aside.

Pick your sweet potatoes with a knife, if they are soft, open the baking paper and cut them in half lenghtwise.

Place on a plate the sweet potatoes first, then the chickpeas, then the tahini sauce, green leaves, pomegranate seeds, almonds and lemon zest.

Follow the recipe on our youtube channel !!! :

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