Spicy Chickpea and Roasted Sweet Potato Tray bake

Preheat the oven to 180°C

• Chop the sweet potatoes in half across the length. Add some foil to a baking tray and coat it with 1 tbsp of the oil. Place the sweet potatoes down onto the foil, skin side up. Season with salt & coat the skin side of the potato with another tbsp of olive oil. Use your hands to evenly distribute the oil. Pop in the oven, timer set to 35 minutes.
• Meanwhile, add the drained and dry chickpeas to another tray. Coat the chickpeas with a tbsp of olive oil, paprika, cayenne, salt and pepper. Pop in the oven for 10 minutes.
• After 10 minutes, coat the chickpeas with the passata, seasoning with a pinch of salt. Pop the tray back in the oven and roast for a further 20 minutes.
• When your timer goes off, you’ll be ready to go. Serve up 2 pieces of the sweet potato with a spoonful of the saucy chickpeas. Finish off with a dollop of sour cream , half a sliced avocado and a squeeze of lime.