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“Try this delicious and easy to made Chickpea stuffed sweet potato”



4 medium sweet potatoes

1 teaspoon canola oil

1 (15-oz.) can unsalted chickpeas,rinsed and drained

2 teaspoons toasted sesame oil

1 teaspoon garlic powder

1/2 teaspoon kosher salt, divided

1/2 teaspoon ground ginger

3 tablespoons tahini (sesame seed paste), well stirred

1 teaspoon grated peeled fresh gin-ger

1 teaspoon grated fresh garlic

1 teaspoon rice vinegar

3 tablespoons hot water

4 teaspoons Sriracha chili sauce

2 teaspoons water

1/4 cup thinly sliced green onions

1/2 teaspoon white and black sesame seeds


  1. Preheat oven to 400°F

2. Rub potatoes with canola oil; pierce liberally with a fork. Bake at 400°F for 1 hour or until tender.Cool. Split potatoes in half length-wise. Gently score flesh with the tip of a knife

3. Place chickpeas on a baking sheet;pat dry with paper towels. Add sesame oil; toss. Sprinkle with gar-lic powder, 1/4 teaspoon salt, and ground ginger; toss. Bake at 400°F for 30 minutes, stirring every 10 minutes.

4. Combine tahini, fresh ginger, fresh garlic, and vinegar in a bowl. Add 3 tablespoons hot water; stir until loose and smooth.

5. Combine Sriracha and 2 tea spoons water in a bowl. Drizzle about 2 teaspoons tahini mixture over each sweet potato half; top with remain-ing 1/4 teaspoon salt. Top with chickpea mixture, remaining tahini mixture, Sriracha mixture, green onions, and sesame seeds.