Chickpea and Spinach Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1-15 ounce can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper plus more for serving
- 1/2 teaspoon cumin
- 1 cup baby spinach, roughly chopped
- 2 tablespoons tahini
- Flaky sea salt for serving
- Crushed red pepper flakes for serving
Preparation
Preheat the oven to 375 degrees F.
Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender.
Let the sweet potatoes cool for 5-10 minutes.
Halve the sweet potatoes lengthwise and fluff their flesh with a fork.
While the sweet potatoes are roasting, drain and rinse the chickpeas.
Pat the chickpeas dry with paper towels.
Remove any loose outer skins from the chickpeas.
In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and cumin.
Spread the chickpeas in a single layer on a parchment paper-lined sheet pan.
Bake the chickpeas for 25-35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
While the sweet potatoes and chickpeas are roasting, heat the remaining olive oil in a large skillet over medium-high heat.
Sauté the spinach until the leaves start to wilt, about 2 minutes.
Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute.
Top each sweet potato half with chickpeas and spinach.
Drizzle with tahini and sprinkle with flaky sea salt and crushed red pepper flakes before serving.
