A Loaded Sweet Potato Recipe with Chickpeas for a New Dinner Favorite

washingtonpost.com

Beth Holstein

4 medium sweet potatoes (about 1 ½ pounds total), scrubbed

One (15-ounce) can no-salt-added chickpeas, drained and rinsed

3 tablespoons vegetable oil of your choice

1 ½ teaspoons kosher salt, divided, or more to taste

½ cup tahini, well stirred

¼ cup fresh lemon juice

2 cloves garlic, finely chopped or grated

2 to 4 tablespoons water, as needed

½ teaspoon freshly ground black pepper, or more to taste

1 teaspoon ground cumin

1 teaspoon ground sumac (may substitute finely grated lemon zest)

2 tablespoons pomegranate seeds

2 tablespoons roughly chopped fresh flat-leaf parsley

4 fresh mint leaves, torn

Step 1

Directions at washingtonpost.com

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