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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 19g; saturated fat 3g; polyunsaturated fat 4g; monounsaturated fat 11g; cholesterolmg; sodium 821mg; potassium 926mg; carbohydrates 63g; fiber 12g; sugar 18g; protein 10g; trans fatty acidg; vitamin a 25324IU; vitamin c 46mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6 1mg; folate 81mcg; vitamin b12mcg; calcium 123mg; iron 3mg.

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