Ingredients:
chickpeas
-
- 1 15-ounce can chickpeas (rinsed, drained and patted dry)
- 1 Tbsp olive or avocado oil
- 1 tsp each cumin and garlic powder
- 1/2 tsp each sea salt + black pepper
- 1/2 tsp smoked (or regular) paprika
- 1/4 tsp each ground coriander + cinnamon
lemon tahini sauce
- 1/4 cup pure ground tahini paste
- 1 lemon, juiced
- 2 to 3 tablespoons cold water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small clove garlic, grated
- 4 medium sweet potatoes, scrubbed, patted dry, and pierced with a knife 2-3 times
- cilantro and hot sauce, for serving
Steps:
- Preheat oven to 425 degrees. Place sweet potatoes on a baking sheet. Bake for 45-50 minutes until easily pierced with a fork.
- While the sweet potatoes are baking, in a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on a separate baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired.
- While the chickpeas are cooking, make the lemon tahini sauce. Whisk together all of the ingredients, adding more or less water if you want a thicker sauce
- To serve, cut a small rectangle halfway through each sweet potato. Scoop out a bit of the insides, then stuff with 1/4 of the chickpea mixture. Drizzle with lemon tahini sauce and top with cilantro and hot sauce. EAT