Garlicky Baked Sweet Potato with Crispy Chili Spiced Chickpeas
-1 sweet potato
-1 can chickpeas, rinsed and drained
-1/2 bulb garlic
-1/2 tbs chili powder
-1 tsp cayenne
-1 tsp paprika
-tahini, to taste
-1 tbs olive oil
-salt to taste
Preheat the oven to 400 degrees F. Using a fork, poke holes in your sweet potato. Wrap in foil and set aside. Next, cut the top off of your bulb of garlic, leaving the cloves exposed. Drizzle the exposed cloves with a bit of the olive oil. Then, wrap in foil. When the oven is hot, place the sweet potato and garlic inside. Roast the sweet potato for 30-40 minutes or until tender. Roast the garlic for about 20 minutes.
While the potato and garlic are roasting, toss the chickpeas in the remaining olive oil and spices until they're evenly coated. Place in a baking pan on a sheet of baking paper. Add to the oven and let roast for ten minutes.
Once the garlic, chickpeas, and sweet potato are all roasted, slice open the sweet potato. Using a butter knife, gently remove the softened garlic cloves from the bulb and spread on the sweet potato like you would butter. Top with roasted chickpeas, a drizzle of tahini, and a dash of salt. Enjoy!