Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
1 large can chickpeas, drained
1-2 Tbsp coconut oil
1 medium sweet potato, washed and chopped
Himalayan pink salt and black pepper to taste
2 tsp ground cumin
½ medium red onion, diced
3 cloves garlic, minced
1 small lemon, the grated zest of
½ small lemon, the juice of
1 tsp ground turmeric
½ tsp cayenne pepper
1 large handful parsley, roughly chopped
3 Tbsp sesame seeds, toasted under the grill
Heat a fry pan over medium heat and add 1 Tbsp coconut oil. Cook diced sweet potato until lightly browned and cooked through.
Stir through salt, pepper and cumin. Pour into a small bowl and set aside.
In the same pan, heat the other 1 Tbsp of coconut oil and sauté diced onion and minced garlic until translucent and lightly browned.
Once cooked, take off heat and set aside.
In a large mixing bowl, combine chickpeas, sweet potato and onion and garlic mixture.
To the mixture add lemon zest and juice, turmeric and cayenne pepper.
Toss through parsley and sesame seeds.
Serve and Enjoy!