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Stuffed Potatoes

Stuffed Potatoes

Ingredients

4 medium white or sweet potatoes
1 teaspoon oil
1 large can chickpeas, drained and rinsed
2 tablespoons water
Salt and pepper
1/2 cup chopped fresh parsley
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 cup tahini
2 garlic cloves
2-3 tablespoons fresh lemon juice

Directions

Preheat the oven to 180°C.
Poke 6-8 holes into the potatoes. Place in the oven and cook for 30-45 minutes until potatoes are tender.
Heat oil in a large pan over medium heat. Add the chickpeas, the paprika, and the cumin. Stir together and cook for 5 minutes until heated through.
Place tahini, garlic, lemon juice, water, a pinch of salt and pepper in a blender or food processor and purée until creamy and smooth.
Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.

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