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

  1. Preheat the oven to 180°C.
  2. Poke 6-8 holes into the potatoes. Place in the oven and cook for 30-45 minutes until potatoes are tender.
  3. 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.
  4. Place tahini, garlic, lemon juice, water, a pinch of salt and pepper in a blender or food processor and purée until creamy and smooth.
  5. Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.
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