Chickpea Spinach Stuffed Sweet Potatoes

I've been known to transform toast into a feast. It's simply an issue of stacking a cut high with a wide range of spreads, veggies and different snack. At that point it gains the privilege to be given the title of lunch or supper. Eating things on toast is my go-to when I'm searching for a supper in a rush. I find that I can get such an assortment of veggies on single bit of bread. At that point I simply pair it with a basic blended greens plate of mixed greens. 

The formula includes my sort of performing various tasks with two unique fixings in the stove without a moment's delay. The chickpeas and sweet potatoes dish next to each other, which causes the whole formula to appear to be extremely productive. That allows me to concentrate on the spinach.

INGREDIENTS

• 4 medium sweet potatoes
• 1-15 ounce can chickpeas
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper plus more for serving
• 1/2 teaspoon cumin
• 1 cup baby spinach, roughly chopped
• 1 garlic clove, minced
• 2 tablespoons tahini
• Flaky sea salt for serving
• Crushed red pepper flakes for serving

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork.
2. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin. Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
3. While the sweet potatoes and chickpeas are roasting, heat the remaining olive oil in a large skillet over medium high heat. Sauté the spinach until the leaves start to wilt, about 2 minutes. Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute.
4. Top each of the sweet potato halves with chickpeas and spinach. Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving.

Adapted from HERE