Stuffed Sweet Potatoes with Chickpeas and Lemon Tahini Sauce

Step 1 · Bake the Sweet Potatoes

Preheat the oven to 400 degrees F. Poke a few holes into the sweet potatoes with a fork to release steam. Place in the oven and cook for 30-45 minutes until sweet potatoes are tender.

• ×4Sweet Potatoes

Step 2 · Cook the Chickpeas

While the potatoes are cooking, make the chickpeas. Heat the oil in a large skillet over medium heat. Add the chickpeas, the paprika and the cumin. Stir together and cook for five minutes until heated through.

• 1 canCanned Chickpeas, drained and rinsed
• 1 tspOlive Oil
• 1 tspSmoked Paprika
• ½ tspGround Cumin

Step 3 · Make the Garlic Tahini Sauce

With a blender: Place the tahini, garlic, lemon juice, water and a pinch salt of pepper in a blender/food processor and puree until creamy and smooth. Depending on the power of your blender, you may need to add more lemon juice or water. This works with a mini blender or mini food processor, but it's not enough for a regular blender. In a bowl: Mince or grate the garlic using a garlic press or microplane. Place in a bowl with the tahini, lemon juice, salt and pepper. Whisk in 2-3 tablespoons of water– it will seize a little as you start to whisk the tahini, but keep going as it will thin out. If it's too thick, add in more water to create a pourable sauce. Taste, add more lemon/salt/pepper as desired.

• ½ cupTahini
• 2 clovesGarlic
• 2–3 tbspLemon Juice, fresh
• ¼ cupWater
• ½ tspSalt
• ½ tspBlack Pepper

Step 4 · Assemble and Serve

Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.

• ×4Sweet Potatoes
• 1 canCanned Chickpeas, drained and rinsed
• ½ cupParsley, chopped fresh
• ½ cupTahini