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.
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.
Easy and efficient to make. Delicous and healthy. First time in ages that there were no dinner leftovers... and I doubled the recipe!