Baked Loaded Sweet Potatoes with Chickpeas
Ingredients
- 2 large sweet potatoes
- 15 oz. (400 g) chickpeas
- 1 tsp. ground cumin
- 1 tsp. sumac
- 1/2 tsp. ground black pepper
- 1/4 cup tahini
- 1/3 cup lemon juice
- 1 clove garlic
- 2-4 Tbsp. water
- 2 Tbsp. fresh mint
Preparation
Preheat the oven to 400 F (200 C) and line a baking tray with parchment paper.
Cut the sweet potatoes in half lengthwise and place them on the tray, cut-side down.
Add the chickpeas to a small bowl and sprinkle the cumin, sumac and black pepper over them. Toss them until the chickpeas are coated and add them to the baking tray.
Bake the sweet potatoes for 15 minutes, then check them and toss the chickpeas around. Bake another 5 to 15 minutes until the potatoes are soft.
While the sweet potatoes are baking, make the dressing by whisking together the tahini, lemon juice, and garlic. Add water if necessary to thin it to the consistency of a creamy dressing.
When the potatoes are done, allow them to cool, then spoon the flesh into a medium bowl and add half the dressing. Mash the sweet potatoes using a fork or hand masher. Spoon the mash back into the sweet potato skins, load them with the seasoned chickpeas and add the chopped mint.
Serve with the remaining dressing and enjoy.
