• Preheat the oven to 200°C (400°F). Place the sweet potatoes onto a baking sheet and bake for about 40 minutes, or until they can be easily pierced with a fork.
  2 medium sweet potatoes
• To prepare the crispy spiced chickpeas, place the rinsed chickpeas into a baking sheet, preferably with higher sides.
  300 grams (1 ½ cup) cooked or canned chickpeas
• Add the olive oil, salt, pepper, cumin, cinnamon, and coriander, then use your hands to mix until the chickpeas are fully coated.
  1 tablespoon olive oil, ½ teaspoon sea salt, ½ teaspoon pepper, ½ teaspoon cumin, ½ teaspoon cinnamon, ¼ teaspoon ground coriander
• Place them in the oven halfway through the sweet potato baking time and bake for about 20 minutes, until golden. They'll crisp up more once you take them out of the oven.
• To serve, cut the cooked sweet potatoes in half, but not quite all the way through. Mash the inside slightly with a fork, place some rucola inside, then add the tabbouleh. Top with plenty of hummus and baba ghanoush, pomegranate, crunchy chickpeas, and additional herbs.
  Hummus, Baba ghanoush, Pomegranate arils, Rucola or spinach, Extra herbs

Tabbouleh

• In a medium bowl, mix the bulgur, herbs, tomato, olive oil, lemon zest, lemon juice, salt, and sumac until fully combined. Keep any leftovers in the fridge for up to three days.
  200 grams (1 cup) bulgur, cooked, 20 grams (1 cup) mixed fresh herbs, chopped, 1 medium tomato, 1 tablespoon olive oil, Zest of a lemon, Juice of a lemon, ½ teaspoon sea salt, ¼ teaspoon sumac