Rating: 5 stars
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Like chili on a baked potato---except so much more alluring, with caramelized roasted sweet potato and spiced chickpeas. Tie it all together with lemon-tahini dressing, fresh mint and dreams of far-off places.

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

20 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°. In a small bowl, stir together 1 tablespoon olive oil, the tahini, lemon juice and 2 tablespoons water. Stir in additional water, 1 teaspoon at a time, until sauce is desired consistency. Stir in raisins.

  • In a medium bowl, combine 1 tablespoon olive oil, the harissa, garlic, 1/2 teaspoon salt, the cinnamon and cloves. Add chickpeas, bell pepper and onion; stir to coat. Spread in a 15×10-inch baking pan.

  • Place a second 15×10-inch baking pan in the oven to preheat 5 minutes. Brush cut sides of sweet potatoes with remaining 1 tablespoon olive oil and sprinkle with remaining 1/2 teaspoon salt. Place potatoes, cut sides down, on hot baking pan. Roast until tender, 30 to 35 minutes.

  • After potatoes have baked for 15 minutes, add the pan with chickpeas to oven; roast until crisp, stirring once, 15 to 20 minutes. To serve, spoon chickpea mixture over potatoes. Drizzle with tahini sauce and sprinkle with mint.

Nutrition Facts

443 calories; fat 19g; saturated fat 3g; carbohydrates 63g; mono fat 11g; poly fat 4g; insoluble fiber 12g; sugars 18g; protein 10g; vitamin a 25324.2IU; vitamin c 45.7mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.3mg; vitamin b6 0.7mg; folate 80.5mcg; sodium 821mg; potassium 926mg; calcium 123mg; iron 3.4mg.