Duck Steaks with Spiced Chickpeas, Sweet Potatoes Lemony Yoghurt

Ingredients

1. Preheat oven to 180 C (356 F).
2. Take the duck out of the fridge half an hour before cooking time.
3. Cut the sweet potato into 3cm pieces (leave the skin on).
4. Peel and finely chop the garlic.
5. Drain and rinse the chickpeas in a sieve.

1. Place the chickpeas in a bowl with a tablespoon of olive oil, the ras-el-hanout spice, chopped garlic and a large pinch of salt and pepper. Stir well to coat.
2. Place the chickpeas and sweet potatoes on a baking tray, stir to mix and place in the oven to bake for about 20 - 25 minutes until chickpeas are golden and sweet potatoes tender.
3. To make the yogurt dressing in a small bowl, combine the yogurt with a tablespoon lemon juice stir well to combine. Cover and set aside.
4. 12 minutes toward the end of cooking the chickpeas/sweet potatoes, start preparing the duck by seasoning with a pinch of salt and pepper. Heat half a tablespoon of oil in a frying pan over medium heat, add the duck and cook for about 2-3 minutes each side until desired taste. Remove and set aside for 5 minutes. Slice into 2cm slices before serving.
5. Meanwhile, in a small bowl, combine the tomato puree with a tablespoon of water and ½ a tablespoon of the yogurt/lemon mixture, stir well to combine.
6. Remove the chickpea/sweet potatoes from the oven and pour the tomato puree/ yogurt/ lemon mixture over the top and stir well to combine.
7. Serve the chickpea/sweet potatoes in a bowl with the sliced duck on top, with the remaining lemon/yoghurt dressing drizzled over the top.