Stuffed Sweet Potatoes

Method

1. Heat the oven to 425°F. Prick the 4520 g sweet potatoes and bake directly on the rack 40–45 minutes until collapsing-soft.
   • Sweet Potato4520 g(520 g)(4)
2. Meanwhile, toss the 1 can (15 oz)253 g chickpeas, drained and rinsed with the 2 tbsp27 g olive oil, 1 tsp2.1 g cumin, 1 tsp1.8 g coriander, 1 tsp2.2 g smoked paprika, and ½ tsp1.2 g cinnamon; roast on a sheet pan 20 minutes until crisp. Warm the 1 cup85 g frozen spinach through at the end.
   • Chickpeas, drained and rinsed1 can253 g(253 g)(1 can)
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Cumin1 tsp2.1 g(2.1 g)(1 tsp)
   • Ground Coriander1 tsp1.8 g(1.8 g)(1 tsp)
   • Smoked Paprika1 tsp2.2 g(2.2 g)(1 tsp)
   • Cinnamon½ tsp1.2 g(1.2 g)(½ tsp)
   • Frozen Spinach1 cup85 g(85 g)(1 cup)
3. Whisk the 3 tbsp45 g tahini, 2 tbsp30 g lemon juice, 1 clove3 g garlic, minced, and salt, to taste with a little water until pourable.
   • Tahini3 tbsp45 g(45 g)(3 tbsp)
   • Bottled Lemon Juice2 tbsp30 g(30 g)(2 tbsp)
   • Garlic, minced1 clove3 g(3 g)(1 clove)
   • Sea Saltto taste
4. Split each potato, pile on the chickpeas and spinach, drizzle with the sauce, and scatter the ¼ cup32 g pepitas over the top for crunch.
   • Pepitas¼ cup32 g(32 g)(¼ cup)

Kids: serve the sweet potato mashed with a little of the tahini sauce stirred in, with the chickpeas and pepitas on the side.