This dinner looks fancy, but is so simple to prepare!
4 small sweet potatoes
Spicy chickpeas 400g tinned chickpeas 1 tablespoon olive oil 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon salt and pepper
Meatballs 500g lamb mince 1/2 cup gluten free breadcrumbs 1 egg, beaten head of parsley, finely chopped 2 cloves garlic, minced salt and pepper 1 teaspoon cayenne pepper
1 tablespoon olive oil (for shallow frying)
1/4 cup Greek yoghurt 1 pomegranate coriander, roughly chopped
Preheat the oven to 200°C.
Place the sweet potatoes on a large lined baking tray and sprinkle with salt. Prick each thrice with a fork and then place in the oven to bake for 45 minutes.
Next, drain the chickpeas and place them on a baking tray. Add oil and spices and toss until well-coated. Bake for 20 to 25 minutes or until dry and crunchy.
Meanwhile, mix the ingredients for the meatballs in a large bowl. Roll into golf-sized balls and set aside until the potatoes are almost cooked-through.
Heat the oil in a large frying pan. Fry the meatballs in two batches, for 6 to 7 minutes, turning now and then, until golden brown and cooked through. Once fried, place the meatballs on kitchen paper to absorb any excess oil.
Remove the sweet potatoes from the oven and split down the middle. Top each with a dollop of yoghurt, spicy chickpeas, pomegranates and coriander.