About recipe

This makes a great vegan main course. The combination of the sweet potato with the crunchy chickpeas and creamy sauce is a healthful, high fiber match made in heaven.

Ingredients (serves 4)

• 4 medium sweet potatoes
• 1 15-ounce can of chickpeas, drained and rinsed
• 1/2 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika

Sauce:

• 1/4 cup tahini
• 2 tablespoons water
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• Pinch of salt

Toppings:

• 1/4 cup chopped fresh parsley
• 1/4 cup chopped tomatoes

Preparation

1. Preheat oven to 400 degrees Fahrenheit and line two large baking sheets with foil.
2. Rinse and scrub potatoes and cut in half lengthwise.
3. Rub the sweet potatoes with a bit of olive oil and place face down on the baking sheet. Roast for 25-30 minutes until tender.
4. Toss chickpeas with remaining olive oil and spices and place on the second foil-lined baking sheet. Roast in oven until crispy and brown, about 25 minutes.
5. While the sweet potatoes and chickpeas are roasting, prepare the sauce: combine tahini, water, lemon juice, garlic and salt in a bowl. If the sauce is very thick you can thin it out with more water.
6. To serve: flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce, tomatoes, and parsley. Serve immediately.