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First, bake the sweet potatoes.
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Preheat oven to 400 F. Wash sweet potatoes thoroughly, pat them dry and pierce each one several times with a fork.
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Place potatoes on a baking sheet and place the sheet in the oven.
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4
Bake for about 45 minutes or until potatoes are tender when pierced with a fork.
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5
While sweet potatoes are baking, make the dressing.
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6
Combine all dressing ingredients (lemon juice, tahini, olive oil, water, kosher salt and half of the minced garlic) in a small bowl.
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7
Whisk or blend with an immersion blender (my favorite!)
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until smooth.
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9
Heat a bit of olive oil in a large pot over medium-high heat.
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Add the onion and cook for about 5 minutes, or until translucent and beginning to brown.
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Add in the chickpeas and the rest of the garlic and cook until the chickpeas begin to turn golden, about 3 minutes.
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Add the lemon zest and mix to combine.
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Toss in the spinach in large handfuls, waiting a minute or so for each handful to wilt and make room in the pot before tossing in the next.
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Once all the spinach has been added and reduced a bit, stir in about half of the dressing.
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Toss so that everything is evenly mixed and continue to cook for a minute or two until the chickpeas and spinach are heated through.
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16
Remove pot from heat.
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Cut a slit down the center of each sweet potato lengthwise.
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18
Stuff the potato halves with the spinach and chickpea mixture.
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Serve with extra dressing on the side and parsley for sprinkling.
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Enjoy!
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Inspired the The Kitchn and Smitten Kitchen
