|10 min||25 min||4|
|1 can (15oz)||Chickpeas, canned, drained (rinsed)|
|1 tsp||Garlic powder|
|1/2 tsp minced||Ginger root|
|1 dash||Coriander, ground|
|1 tbsp||Maple syrup, pure|
|1/2 tsp||Chili garlic sauce|
|1 tsp minced||Ginger root (for sauce)|
|1/4 cup||Tahini (for sauce)|
|1 whole lime(s)||Lime juice (fresh) (for sauce)|
|1 1/2 tbsp||Tamari, gluten free, reduced sodium (for sauce)|
|1 tbsp||Tamari, gluten free, reduced sodium|
|2 1/2 tbsp||Maple syrup, pure (for sauce)|
|1/2 tsp||Chili garlic sauce (for sauce)|
|2 tbsp||Water (hot, as needed to thin, for sauce)|
|2 stalk(s)||Green onion, scallion, ramp (sliced, for garnish)|
|1/4 cup||Cilantro (coriander) (chopped, for garnish)|
|1 tsp||Sesame seeds (for garnish)|
|4 tsp||Chili garlic sauce (for garnish)|
|1 fruit||Lime (sliced, for garnish)|
|2 tsp||Grape seed oil (or coconut)|
Preheat the oven to 400 degrees F. Line a baking dish with 2-inch sides with parchment paper. Set the sweet potatoes, flesh side down, onto the parchment. Bake sweet potatoes until they are tender all the way through, about 25 minutes.
While sweet potatoes bake, heat the grape seed oil in medium skillet over medium heat. In a medium bowl, toss the chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, tamari, and hot sauce.
Transfer the chickpeas to the skillet. Sauté chickpeas until visibly browned and lightly dried. The spices should form a golden “crust” on the outside of the chickpeas. This should take about 5 minutes with intermittent stirring.
Using the same bowl that you tossed the chickpeas in, quickly whisk together the tahini sauce. Mix together the ginger, tahini, lime juice, tamari, maple syrup, and hot sauce. Once it’s totally smooth, add enough hot water to get the sauce to pourable consistency. Whisk thoroughly and set aside.
Place baked sweet potatoes on plates or a platter. Top the sweet potato halves with tahini sauce, the cooked chickpeas, green onions, cilantro/herbs, sesame seeds, and extra hot sauce. Serve lime wedges on the side.