Creamy Tahini Noodles with Mushrooms, Roasted Sweet Potato and Crispy Chickpeas
Ingredients
- 1 sweet potato, in small cubes
- 200 g cooked chickpeas, drained and pat dry
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- salt to taste
- 1 tbsp rapeseed oil
- 4 button mushrooms, thinly sliced
- 2 green onions, finely chopped (separate white and green parts)
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 2-3 servings of wheat or rice noodles
Sauce
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp water
- 2 tbsp runny tahini
- 1/2 tbsp agave syrup
- 1/2 tsp ground ginger
- chili flakes to taste
Preparation
Mix sweet potato, chickpeas, white pepper, garlic powder, salt and rapeseed oil. Place on lined sheet and bake for 20 minutes at 200 C / 400 F, toss and bake for another 10-15 minutes.
Prepare sauce and set to the side.
Sauté white part of green onions and garlic in sesame oil for 1 minute on medium high heat, add mushrooms and cook until golden brown.
Add the sauce and noodles to the pan, stir fry until noodles are coated. Add a little bit of water if too dry. Fold in half of the sweet potatoes and chickpeas. Add more salt or soy sauce to taste.
Top with green part of green onions, sesame seeds, chili flakes and remaining sweet potatoes and chickpeas before serving.