Caribbean Chickpea Bowl

• 1 large Sweet potato, firm, unblemished
• 3 tbsp Olive oil
• 1 ¼ tsp Fine sea salt
• 150 g Basmati rice
• 2 cloves Garlic
• 1 tsp Ground cumin
• ½ tsp Allspice
• 400 g Canned chickpeas
• 1 large Lime, juicy
• 15 g Fresh coriander, fresh, bright leaves

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into 2 cm cubes, then toss on a baking tray with 1 tbsp olive oil and 0.25 tsp fine sea salt. Roast for 25 to 30 minutes, turning once, until tender and caramelised at the edges.
2. Meanwhile, rinse the basmati rice until the water runs mostly clear. Cook in a saucepan of lightly salted boiling water until tender, 10 to 12 minutes, then drain well in a colander. Cover and set aside to steam-dry while you finish the chickpeas.
3. Peel and finely grate the garlic. Warm 1 tbsp olive oil in a frying pan over medium heat, add the garlic, cumin and allspice, and cook for 30 to 60 seconds until fragrant. Drain and rinse the chickpeas, add to the pan with 0.5 tsp fine sea salt, and cook for 6 to 8 minutes until hot and well coated.
4. Finely chop the fresh coriander. Zest the lime into a mixing bowl, then squeeze in the juice and whisk with the remaining 1 tbsp olive oil and the remaining 0.5 tsp fine sea salt. Taste and adjust with a little more lime juice if you want it sharper.
5. Divide the rice between two bowls and top with the roasted sweet potato and spiced chickpeas. Spoon over the lime dressing and finish with the fresh coriander. Serve straight away while everything is warm.

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