Kale, Sweet Potato and Popped Chickpeas with Hummus Sauce

• 2 large sweet potatoes, scrubbed
• 2 tbsp olive oil, divided use (or 1 tbsp regular olive oil and 1 tbsp garlic olive oil)
• 150g cooked chickpeas, rinsed and patted dry
• 1 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 60g or so young kale leaves, torn (amount is really up to you)
• 100g hummus
• 1/2 juicy lemon
• 40g toasted seeds of choice – I like pumpkin, sunflower and sesame
• Optional: crispy dried onions/shallots

1. Preheat the oven to 200C fan/ 220C/450F. Slice the potatoes into 2.5 cm rounds, or if big sweet potatoes, large dice. Coat the potatoes with 1 tablespoon of the oil and roast on a tray in the oven for about 15-20 minutes – until soft and just starting to colour.
2. Meanwhile, toss the chickpeas with about half of the remaining oil and spread on a baking tray, dust with the turmeric and black pepper. Place in the oven for 15 minutes with the potatoes, or until they begin to burst and a few jump off the tray.
3. Rub the remaining oil onto the kale and massage until the kale has shrunken a little and softened.
4. For the dressing, mix the lemon juice with the hummus, loosening it a bit with some water too. Add any spices that you fancy, such as smoked paprika.

When the sweet potatoes and chickpeas are ready, let them cool a few minutes before tossing together the potatoes and kale. Decant these veggies into a nice serving dish, drizzle with the dressing, top with chickpeas and sprinkle over the seeds and crispy onions, if using. Eat at room temperature with a green salad.