STUFFED SWEET POTATOES WITH CHICKPEA SPINACH

INGREDIENTS

1. 4 medium sweet potatoes
2. 1-15 ounce can chickpeas
3. 1 tablespoon olive oil
4. 1 teaspoon kosher salt
5. 1/2 teaspoon black pepper plus more for serving
6. 1/2 teaspoon cumin
7. 1 cup baby spinach, roughly chopped
8. 1 garlic clove, minced
9. 2 tablespoons tahini
10. Flaky sea salt for serving
11. Crushed red pepper flakes for serving

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork.
2. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin. 

full reading : http://www.ketobook.us/2019/06/stuffed-sweet-potatoes-with-chickpea.html

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