Prepare to embark on a culinary journey that will transform your perception of plant-based cooking! This Middle Eastern-inspired dish combines the creamy sweetness of perfectly roasted sweet potatoes with fiery, crispy chickpeas and a vibrant green tahini dressing that will make your taste buds dance with joy. Whether you're a committed vegan, a curious foodie, or simply someone who loves mind-blowing flavors, this recipe promises to be a game-changer that will have everyone at your table asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- Salt to taste
- 1/2 cup tahini
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash the sweet potatoes thoroughly and pat them dry. Using a fork, pierce each sweet potato several times to allow steam to escape during baking.
- Rub the sweet potatoes with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them on the prepared baking sheet and roast for 35-45 minutes, or until they are tender when pierced with a fork and the skin is slightly crispy.
- While the sweet potatoes are baking, prepare the spicy chickpeas. Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel.
- In a mixing bowl, combine the chickpeas with 1 tablespoon of olive oil, smoked paprika, cayenne pepper, and salt. Toss until the chickpeas are evenly coated.
- Spread the seasoned chickpeas on a separate baking sheet and roast in the same oven for 20-25 minutes, shaking the pan halfway through to ensure even cooking. They should be crispy and golden brown.
- For the green tahini dressing, combine tahini, water, lemon juice, and most of the chopped parsley in a blender or food processor. Blend until smooth and vibrant green.
- Once sweet potatoes are done, remove from oven and let cool for 5 minutes. Split each potato lengthwise and slightly mash the inside with a fork.
- Top each sweet potato with the roasted spicy chickpeas, drizzle generously with green tahini dressing, and garnish with remaining fresh parsley.
- Serve immediately while the sweet potatoes are warm and chickpeas are crisp.
Tips
- Choose sweet potatoes of similar size to ensure even cooking
- Pat chickpeas completely dry before roasting to achieve maximum crispiness
- Use fresh lemon juice for the brightest, most vibrant tahini dressing
- Don't skip piercing the sweet potatoes - this prevents potential potato explosions in the oven!
- For extra flavor, toast the chickpeas' spices in a dry pan for 30 seconds before mixing
- If you prefer less heat, reduce or omit the cayenne pepper
- Serve immediately to enjoy the contrast between crispy chickpeas and soft sweet potatoes
- Store any leftover components separately to maintain texture
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 12g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
