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Stuffed Sweet Potatoes with Spiced Chickpeas and Tahini Drizzle

🍽️ serves 2⏱️ prep 10 min🔥 cook 45 min📖 Mob (Instagram)
sweet potatochickpeasvegetariantahiniroasted
Stuffed Sweet Potatoes with Spiced Chickpeas and Tahini Drizzle

Notes

This hearty vegetarian dish features roasted sweet potatoes stuffed with spiced chickpeas, topped with a creamy tahini drizzle. It's both comforting and nutritious, making it a perfect weeknight dinner.

Ingredients

For the Sweet Potatoes: - 2 large sweet potatoes - 1 tablespoon olive oil - Salt and pepper, to taste

For the Spiced Chickpeas: - 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground coriander - 1/4 teaspoon cayenne pepper (optional, for heat) - Salt and pepper, to taste

For the Tahini Drizzle: - 1/4 cup tahini - 2 tablespoons lemon juice - 1 clove garlic, minced - Water, to thin - Salt, to taste

For Garnish: - Fresh parsley or cilantro, chopped - Sesame seeds

Instructions

  1. Roast the Sweet Potatoes:
  2. Preheat the oven to 400°F (200°C).
  3. Wash and dry the sweet potatoes. Pierce each several times with a fork.
  4. Rub with olive oil, season with salt and pepper, and place on a baking sheet.

  5. Roast for 40-45 minutes, or until tender when pierced with a knife.

  6. Prepare the Spiced Chickpeas:

  7. While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat.
  8. Add chickpeas, cumin, smoked paprika, ground coriander, cayenne pepper, salt, and pepper.

  9. Cook, stirring occasionally, for 5-7 minutes, until chickpeas are slightly crispy and coated with spices.

  10. Make the Tahini Drizzle:

  11. In a bowl, whisk together tahini, lemon juice, and minced garlic.
  12. Gradually add water, one tablespoon at a time, until the sauce reaches a drizzling consistency.

  13. Season with salt to taste.

  14. Assemble the Dish:

  15. Once the sweet potatoes are roasted, let them cool slightly, then slice them open lengthwise.
  16. Use a fork to slightly mash the insides, creating a small well.
  17. Spoon the spiced chickpeas into each sweet potato.
  18. Drizzle with the tahini sauce.

  19. Garnish with chopped parsley or cilantro and sesame seeds.

  20. Serve:

  21. Serve warm, perhaps with a simple side salad.

Nutrition (per serving, estimated)

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations