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Cooking 101
We like to roast a big tray of sweet potatoes at the beginning of the week and keep them around for quick and filling lunches like this one. Roasted chickpeas, sauteed spinach and Golden Tahini sauce get mixed together for an easy stuffing. A filling and protein-rich lunch or side dish, you’ll love the mix of textures and flavors here.
Chef Tip: Roasting the halved sweet potatoes cut side down gives them a nice layer of caramelized flavor.
2 sweet potatoes, halved lengthwise
Olive oil
Salt
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
2 cups baby spinach
Preheat your oven to 425°F
Place the potatoes, cut side down on to a sheet tray lined with parchment paper and brush the skin with olive oil and a pinch of salt. Roast for about 35-40 minutes or until the sweet potatoes are tender
In a medium bowl, toss the chickpeas with a glug of olive oil and salt. Pop the chickpeas into the oven to cook ,20 minutes before the sweet potatoes are fully done.
While the chickpeas and sweet potatoes are cooking, sauté the spinach in a medium skillet along with a small glug of oil and a pinch of salt until it wilts
Once the potatoes and chickpeas are cooked, scoop the flesh out of the sweet potatoes (keeping the skin intact) and mix it with the spinach, chickpeas and ½ a pouch of the Turmeric Tahini
Spoon the mixture back into the potato skins and serve immediately
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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1 Term found in this Recipe
So many of our recipes call for this technique, which is a basic term for dry cooking in hot air. This is typically done in an oven at a high temperature, and allows for edges to become golden or browned and crispy. You’ll see us roasting everything from chickpeas to potatoes and other veggies, as well as proteins like chicken and fish.
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
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