Sorry if u don’t like it and please don’t judge my kitchen or hand
INGREDIENTS:
* 4 medium sweet potatoes
* 1-15 ounce can chickpeas
* 1 diced Onion
* olive oil
* salt
* black pepper
* cumin
* A bunch of spinach
* garlic powder
* tahini (toast sesame seeds then blend with olive oil)
* Crushed red pepper flakes for serving
DIRECTIONS:
1. Preheat the oven to 375 degrees F.
2. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender.
3. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin. Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
4. While they are cooking, Dice an onion and sauté it
5. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork.
6. While they are cooling, Sauté the spinach until the leaves start to wilt, about 2 minutes.
7. Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute.
8. Top each of the sweet potato halves with chickpeas onion and spinach.
9. Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving.