Stuffed Sweet Potatoes

Directions

1. Preheat the oven to 160Fan/180*C and line 2 baking trays with parchment paper.
2. Scrub the sweet potatoes, stab them with a knife a few times and roast on one tray for 40-60 minutes until tender.
3. Pat the chickpeas dry, add to the second tray, drizzle with 1 tbsp olive oil, cumin, salt and pepper and roast for 20-30 minutes until crisp, stirring halfway through.
4. Stir together the harissa and mashed raspberries.
5. Slice the sweet potatoes in half and lightly mash the flesh with a fork. Top with the raspberry harissa, crunchy chickpeas and the tahini or yoghurt. Sprinkle over extra raspberries, fresh herbs and mixed seeds.