Sweet Potatoes with Chorizo Chickpeas

Heat the oven to 180°C.

Prick the sweet potatoes with a fork, rub with a little oil and place on a baking tray. Slide into the oven and bake for 1 hour, until cooked through.

Top Tip: Check your sweet potatoes at 45 mins, as they may take less or more than an hour depending on their size.

Add the leftover Spicy Harissa Chickpeas to a saucepan and set over a medium heat, stirring occasionally until warmed through.

Slice the chorizo into 0.5cm coins, add to a frying pan over a medium-high heat and fry until crisp, around 3 mins. Add half to the spicy chickpeas and stir to combine.

Slice the sweet potatoes in half to open, then spoon the chickpeas into the sweet potatoes. Top with the remaining crispy chorizo, crumble over the feta and finish with coriander and a squeeze of lime over the top.