Sweet potato is brilliant with the warming chilli and savoury spices in Berbere Spice Blend. Roasted with chickpeas and greens, then finished with lemon tahini, this colourful plant-based dish works as lunch, dinner or a sharing side.

🥣 Ingredients

• 800g sweet potatoes, cut into wedges
• 2 x 400g tins chickpeas, drained
• 2 tbsp Berbere Spice Blend
• 3 tbsp olive oil
• 150g kale, stalks removed
• 3 tbsp tahini
• 1 lemon
• 2 tbsp pomegranate seeds, optional

👩‍🍳 Instructions

1. Heat the oven to 220°C/200°C fan/gas 7. Toss sweet potato and chickpeas with seasoning and 2 tbsp oil.
2. Roast for 30 minutes, turning halfway.
3. Massage kale with remaining oil, add to the tray and roast for 6–8 minutes.
4. Whisk tahini with lemon juice and enough warm water to drizzle.
5. Spoon over the tray and finish with pomegranate if liked.

⏱️ Timings

• Prep: 15 minutes
• Cook: 40 minutes
• Serves: 4

🍽️ Serving Suggestions

Serve warm as a main, or alongside grilled chicken, lamb or halloumi.

💚 Why This Recipe Works

Roasting concentrates the sweet potato, crisps the chickpeas and mellows the blend’s chilli while preserving its aromatic character.

🌶️ Try It With

Boost the warmth with Ground Ginger or add nuttiness without nuts using Coriander Seeds.

🍽️ More Recipes Using Berbere

• Berbere Prawns with Coconut Rice
• Berbere Lamb Meatballs with Herby Couscous
• Berbere Red Lentil & Spinach Stew
• Ethiopian-Inspired Berbere Beef Tibs with Peppers
• Berbere Chicken with Spiced Tomato Sauce

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