Description
A cozy yet spirited dish featuring crispy sweet potato fries paired with a smooth and creamy chickpea mash, flavored with smoky paprika and tahini.
Ingredients
Scale
- 2 large sweet potatoes, peeled and sliced into wedges
- 1 can (15 oz / ~240 g) chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided (2 tbsp for potatoes, 1 tbsp for chickpeas)
- 1 teaspoon garlic powder, divided
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt (or to taste)
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 tablespoons water (adjust for consistency)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare sweet potatoes: toss wedges with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, paprika, cumin, and 1/2 teaspoon salt until evenly coated. Spread on one side of the baking sheet.
- Prepare chickpeas: pat chickpeas dry, then toss with 1 tablespoon olive oil, remaining garlic powder, and a pinch of salt. Spread on the other side of the baking sheet.
- Roast for 30 minutes, flipping halfway through, until potatoes are golden and tender, and chickpeas are crispy.
- Make the chickpea mash: blend reserved chickpeas with tahini, lemon juice, water, and a pinch of salt until smooth. Adjust water for consistency.
- Plate sweet potato wedges, dollop with chickpea mash, and garnish with crispy chickpeas and parsley. Serve warm.
Notes
For lower sodium, use low-sodium or rinsed canned chickpeas. Pat chickpeas dry before roasting to help them crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9.5g
- Protein: 9g
- Cholesterol: 0mg