2 - medium sweet potatoes
1 - 15-ounce can chickpeas (rinsed and drained)
1/2 Tbsp - olive oil
1/2 tsp- each cumin, coriander, cinnamon, smoked paprika
1 pinch sea salt
1/4 cup - Tahini
1/2 medium- lemon, juiced
3/4 - 1 tsp dried dill
3 - cloves garlic, minced
Water to thin
Sea salt to taste
1/4 cup- cherry tomatoes (diced)
1/4 cup - chopped parsley (minced)
2 Tbsp - lemon juice
Preheat oven to 400 degrees and line a large baking sheet with foil.
Cut the sweet potatoes in half length wise.
Toss rinsed and drained chickpeas with olive oil and cumin, coriander, cinnamon, smoked paprika and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet as the chickpeas and bake for 30 min. or until sweet potatoes are tender and remove from the oven.
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all the garlic sauce ingredients to a mixing bowl and whisk to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
To serve, turn the potatoes flesh-side up and smash down the insides a little bit. Then top with the chickpeas, sauce and parsley-tomato garnish. Serve immediately.