Sweet Potato with Crispy Chickpeas

INGREDIENTS

FOR THE CHICKPEAS:

• 1 15oz can chickpeas, rinsed and drained

• 1 tsp of curry

• 1/4 tsp of turmeric

• salt, to taste

FOR THE REST:

• Sweet potato of choice (I used a white sweet potato here)

• 1/4 c S2: Parsley + Tahini

• 1 tsp sesame seeds, toasted

• freshly chopped parsley

• olive oil, for drizzling

DIRECTIONS

FOR THE SWEET POTATO:

1. Preheat your oven to 450 F and prepare a baking sheet with parchment

2. Slice your sweet potato in half, lengthwise and place on the parchment with cut side up

3. Drizzle a tiny bit of olive oil over the halves, and then turn them over, cut side down

4. Bake for appx 15-20 minutes depending on size of your sweet potato, or until it feels slightly soft when pierced with a fork. (You can also lift up the half to see if it has lightly browned.)

5. Remove from oven, let cool slightly

FOR THE CHICKPEAS:

1. Place a small cast iron over medium high heat. Once hot, add the chickpeas.

2. Drizzle a tiny bit of olive oil as the chickpeas start to brown. Don’t move them around too much, let them get slightly browned before you toss them.

3. After about 5 minutes or so, toss the chickpeas around and sprinkle on the spices (curry, turmeric)

4. Remove from heat and let cool slightly

TO ASSEMBLE:

1. Using a fork, fluff the insides of the sweet potato halves

2. Spread a generous serving of S2: Parsley + Tahini over each half

3. Top with ~2tbsp of chickpeas, sesame seeds, and parsley, and drizzle with olive oil to serve