Baked sweet potato with herbs, roasted chickpeas and garlic hummus

We needed to figure out a way to use up the leftover turkey from our fifth(?!) Christmas dinner of the year. I also needed to fuel up for my marathon attempt (!!), so sweet potatoes were invariably going to be featured.

I slow-roasted the sweet potatoes, and towards the end cranked up the temperature a little to roast some bell peppers and chickpeas (the latter were marinated with cumin, coriander, chili, black pepper, paprika, cinnamon and a little honey, and ended up being gloriously crunchy!). I made an especially garlic- and lemon-heavy hummus with the other half of the chickpeas in the tin, as well as a mini salad of parsley, sun-dried tomatoes and black olives.

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The potatoes went on top of some steamed kale, and pretty much everything else (chickpeas, turkey, hummus, salad) went on top of the potatoes. And I ate until I could eat no more…

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