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4 June 2020
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1 medium sweet potato rinsed, dried, and cut into 1inch cube
1/2 large onion, chopped
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 can chickpeas drained and rinsed
1 medium carrot cut diagonally
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon each of salt and cracked pepper
Chopped dill to garnish


2 tablespoons tahini
2 tablespoons water
juice of 1/2 small lemon
pinch of salt


  1. Preheat oven to 180 degrees, line an oven tray with parchment.
  2. Pour the cubed sweet potatoes into tray, sprinkle 1 teaspoon HSS Jollof Seasoning, pinch salt, rub together and drizzle on 1 Tbsp olive oil. Put into the oven and roast for 25-30 minutes.
  3. In a pot heat remaining 1 Tbsp olive oil and sauté the onions until translucent. Add garlic, carrots, green and red peppers, cook for further 3 minutes.
  4. Add drained chickpeas, 1/4 teaspoons each of salt cracked pepper and remaining 1 teaspoon HSS Jollof Seasoning and 1/4 cup water. Stir well and cover to simmer for 5 minutes.
  5. Mix all the ingredients for the creamy sauce, thin down with extra water or lemon juice if it appears too thick, set aside. Wash and cut lemon into wedges.
  6. Take sweet potatoes out and stir through the chickpeas. Cover and take off the heat, cool down slightly
  7. Spoon chickpea hash into a plate, drizzle with creamy tahini sauce and garnish with chopped dill and lemon wedge.

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