Sweet Potatoes Stuffed with Spicy Chickpeas, Tahini Sauce

Ingredients:

• 4 medium sweet potatoes
• 1 can of chickpeas
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/2 cup tahini sauce

Directions:

1. Preheat the oven to 400°F.
2. Clean and scrub the sweet potatoes, then pierce them all over with a fork.
3. Place them on a baking sheet lined with foil and bake them for 45-60 minutes, or until tender.
4. While the sweet potatoes are baking, prepare the spicy chickpeas by draining and rinsing the chickpeas in a colander.
5. In a medium bowl, mix the chickpeas, olive oil, cumin, smoked paprika, cayenne pepper, salt and parsley together until the chickpeas are well coated.
6. Spread the chickpeas evenly on a baking sheet lined with parchment paper and roast for 20-30 minutes, stirring occasionally, until crispy and golden brown.
7. Once the sweet potatoes are cooked and cool enough to handle, cut a slit down the center of each potato and use a fork to fluff up the inside of the sweet potatoes.
8. Spoon the spicy chickpeas into the sweet potatoes and drizzle with tahini sauce.
9. Serve hot and enjoy!

Verdict:

This recipe is a perfect blend of sweet and savory flavors. The sweetness of the potato balances out the spiciness of the chickpeas, while the tahini sauce adds a creaminess that ties everything together. It’s a healthy and filling dish that’s perfect for lunch or dinner.

Serving Suggestions:

You can serve this dish as a main course or as a side dish with roasted vegetables or a leafy green salad. You can also add other toppings such as chopped scallions, toasted sesame seeds, or chopped nuts.