Toasted Sesame Chickpea Stuffed Sweet Potatoes with Ginger Tahini

Ingrédients

• 4 medium sweet potatoes
• 1 15oz can chickpeas, rinsed and drained
• 2 tsp toasted sesame oil
• 1 tsp garlic powder
• 1/2 tsp kosher salt, divided
• 1/2 tsp ground ginger
• 3 tbsp tahini, well stirred
• 1 tsp fresh ginger, grated
• 1 garlic clove, grated
• 1 tsp rice vinegar
• 3 tbsp water
• Sriracha, for garnish
• Fresh parsley, for garnish
• White sesame seeds, for garnish
• Black sesame seeds, for garnish

Préparation

1. 1

   Preheat an oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Take a sweet potato and pierce it all over with a fork. Repeat with remaining three potatoes.Bake the potatoes for about 1 hour or until tender. Remove from the oven and cool until ready to handle. Once cooled, score lengthwise and scoop out some of the flesh.On another small baking sheet lined with foil, place the chickpeas. Pat them dry. Next, toss the chickpeas with sesame oil, garlic powder, 1/4 tsp kosher salt, and ground ginger. Place them into the oven for about 30 minutes, tossing about every ten minutes to keep from burning. Once toasted, remove the baking sheet from the oven.In a medium bowl, combine tahini, fresh ginger, garlic, and vinegar. Add water and stir. Keep adding more water to the bowl until smooth.To serve: Place a sweet potato on a plate and stuff with the toasted chickpeas. Next, drizzle the top with the ginger tahini, Sriracha, parsley, white & black sesame seeds. Repeat with remaining sweet potatoes. Serve and enjoy!