The inspiration came from one of our fitness class participants who told me she looked up and made one of my Chickpea Salad recipes yesterday (there are two! which I posted quite a while ago) and how much she enjoyed it. Whole chickpeas are not my favorite go-to food on it’s own, but I really enjoy them combined with other foods. I thought it would be fun to combine them with the sweet potatoes and see what happens. This recipe is adapted from a Mediterranean recipe by fivesec. Here is the result. I hope you enjoy it!

Ingredients

For the potatoes:

• Medium to Large Sweet Potato
• Fresh kale (3 ounces per potato)
  
  For the chickpeas:
• 1 Can Chickpeas, drained (8 ounces)
• 2 teaspoons Cumin, ground
  
  For the dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon agave syrup or honey
• 1 tablespoon water

Instructions

1. Preheat the oven to 350F.
2. Cut the sweet potatoes lengthwise and place them on a baking sheet with the flesh faced down, bake in oven for about 30 minutes depending on sizes (they should be soft all the way through)
3. Make the dressing by combining all the ingredients (except water) in a bowl and mix with a spoon until no bumps, add water a little at the time until you get a nice consistency. Set aside.
4. Rinse and drain the chickpeas, add them to a cooking pan on medium heat together. Sprinkle with the cumin until they become warm and slightly browned or toasted. Set aside.
5. Wash and remove the stem of the kale, break the kale into smaller pieces and add the kale to the same pan as was used for the chickpeas.
6. Add a splash of water to the kale, cover and cook on medium heat until the kale is soft or lightly wilted. Don’t overcook! Set aside.
7. When the potatoes are done, scoop up some flesh and mix with a little butter and cinnamon.
8. Layer the potato skins with the flesh and kale, then add the toasted chickpeas and lastly the dressing. Serve and Enjoy!