- 2 medium sweet potatoes
- 2 tbsp. tahini
- 1 tbsp. lemon juice
- 1 garlic clove minced
- salt to taste
- 2-4 tbsp. water
- 1 tbsp. olive oil
- ½ small onion diced
- 2 garlic cloves minced
- ½ red bell pepper diced
- 1 cup cooked or canned chickpeas drained, rinsed well and patted dry with a paper towel
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- 1 tbsp. lemon juice
- salt and pepper to taste
- 3-4 tbsp. finely chopped fresh cilantro
- toasted sesame seeds
- fresh cilantro
- hot sauce
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Preheat oven to 400º.
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While sweet potatoes bake, whisk sauce ingredients together in a small bowl, thinning with as much water as needed.
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Scrub the sweet potatoes and pierce each one a few times with a knife.
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Bake the sweet potatoes until the skin is lightly crisp and center is soft and easily pierced with a fork, 40-60 minutes depending on size.
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When sweet potatoes are almost finished baking, coat the bottom of a large skillet with olive oil and plate it over medium heat.
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Add the onion and sauté until softened, 5 minutes. Add the garlic and bell pepper. Sauté 1 minute more.
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Add chickpeas, cumin and coriander. Raise heat to medium-high and cook 2 minutes more.
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Add the lemon juice, salt, pepper and cilantro. Flip a few times to incorporate, and remove from heat.
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Transfer the sweet potatoes to plates and cut them open. Stuff with chickpea filling and top with tahini sauce, sesame seeds, fresh cilantro and hot sauce.