🍽️ Sweet Potato Chickpea Mix with Feta and Pomegranate Seeds

Name: Sweet Potato Chickpea Mix with Feta and Pomegranate Seeds
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 2 garlic cloves; 600 g sweet potatoes; 3 tbsp olive oil; salt; 100 g baby spinach; 400 g chickpeas (can; drained weight); 3 tsp harissa paste (5 g each); 150 g feta (45% fat in dry matter); 0.5 handful cilantro; 1 organic lemon; 4 tbsp pomegranate seeds (15 g each); 2 tsp sesame seeds (5 g each)

420 kcal · 30 min · 4 servings

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Ingredients

1 onion
2 garlic cloves
600 g sweet potatoes
3 tbsp olive oil
salt
100 g baby spinach
400 g chickpeas (can; drained weight)
3 tsp harissa paste (5 g each)
150 g feta (45% fat in dry matter)
0.5 handful cilantro
1 organic lemon
4 tbsp pomegranate seeds (15 g each)
2 tsp sesame seeds (5 g each)

Instructions

1. Peel and finely dice the onion and garlic. Peel, wash, and cut the sweet potatoes into 1 cm cubes, then toss with 1 tablespoon of olive oil. Place the sweet potatoes in the air fryer basket, season with salt, and cook at 180 °C for 10 minutes.
2. Meanwhile, wash the spinach and spin it dry. Rinse the chickpeas and let them drain well. In a bowl, combine the chickpeas with the spinach, 1 tablespoon of oil, onion, garlic, and Harissa paste.
3. Remove the basket from the fryer, evenly distribute the chickpea-spinach mixture over the sweet potatoes, crumble the feta on top, and cook everything for another 5–7 minutes.
4. Meanwhile, wash the cilantro, shake it dry, and pluck the leaves. Rinse the lemon and cut it into wedges.
5. To serve, arrange the sweet potatoes with the chickpea mixture on a large plate or platter. Sprinkle with cilantro, pomegranate seeds, and sesame, drizzle with the remaining olive oil, and serve with lemon wedges.

Nutrition per serving

kcal: 420
Protein: 13 g · Fett/Fat: 20 g · Carbs: 46 g