Coconut smashed chickpeas with sweet potato skins

Coconut smashed chickpeas with sweet potato skins

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 15 minutes
  • 15 minutes
  • Villiera Riesling 2014


  • 6 large sweet potatoes, washed
  • 4 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 2 x 400 g chickpeas cans, drained
  • 4 purple spring onions, sliced
  • 2 limes, zested
  • 1 t ground cumin
  • 1 t ground coriander
  • 1 garlic clove, finely chopped
  • 1⁄2 cup coconut milk

Cooking Instructions

Preheat the oven to 200°C. Using a small sharp knife, carefully peel the sweet potatoes to make potato skin chips, toss with 1 T olive oil, then arrange on a baking tray. Sprinkle with salt to taste and bake for 15 minutes, or until light golden.

Place the remaining ingredients except the coconut milk in a blender and blend coarsely, then add the coconut milk, a little at a time. Season to taste and serve the potato skins with the coconut smashed chickpeas for dipping.

Cook's note: Keep the sweet potato flesh in water and use to make mash.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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