Ingredients:

  • 6 medium sweet potatoes (approx. 3 lbs / 1.36kg)
  • 4 tbsp (60ml) olive oil
  • 2 tsp (12g) sea salt
  • 2 cans (15 oz / 425g each) chickpeas, drained and patted dry
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (120ml) runny tahini
  • 3 tbsp (45ml) fresh lemon juice
  • 2 tbsp (30ml) maple syrup
  • 1 clove (5g) minced garlic
  • 4 tbsp (60ml) warm water
  • 1 pinch (1g) salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes clean and pierce the skin 5-6 times with a fork to allow steam to escape.
  3. Rub the skins with 1 tbsp of oil and sprinkle with salt.
  4. Place on a parchment-lined tray and bake for 45-60 minutes until the skin is taut and a knife slides into the center with zero resistance.
  5. Toss dried chickpeas with 2 tbsp olive oil and the spice blend (smoked paprika, cumin, garlic powder, salt, pepper) in a bowl until evenly coated.
  6. Spread chickpeas on a separate baking sheet and roast during the final 20-25 minutes of the potato cooking time until golden-brown.
  7. Whisk tahini, lemon juice, maple syrup, garlic, and salt in a bowl.
  8. Slowly drizzle in warm water one tablespoon at a time, whisking constantly until the sauce transforms into a velvety, pourable cream.
  9. Slice each hot potato lengthwise, leaving one side attached, and fluff the interior with a fork to create a nest.
  10. Heap a generous portion of spiced chickpeas into the center and finish with a swirl of tahini sauce.