Ingredients
Instructions
Prep ahead
- scrub 4 medium sweet potatoes; prick with fork.
- rinse 2 c chickpeas; pat dry.
- mix spice oil: 2 tbsp olive oil, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, pinch salt.
- halve cherry tomatoes; chop parsley.
- whisk tahini sauce: ¼ c tahini, 2 tbsp lemon juice, grated garlic, water to thin, salt.
Cooking steps
Roast sweet potatoes directly on oven rack at 400 °f 45–60 min until very soft.
Meanwhile toss chickpeas with spice oil; spread on sheet pan; roast 25 min, shaking once, until crisp.
When potatoes are tender, slit lengthwise; fluff flesh with fork.
Pile crunchy chickpeas into centers; drizzle generously with tahini sauce.
Top with tomatoes, parsley, and a few pomegranate seeds if available. serve warm.
(active time ≈ 15 min | total ≈ 1 h)