4 medium sweet potatoes
3 tbsp olive oil
1 can chickpeas
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp salt
3 tbsp tahini
2 tbsp fresh lemon juice
3 tbsp water
14 cup chopped mint
1. Brush cut halves of sweet potatoes with 1 tbsp of oil and
1/2 tsp salt. Roast in oven for 25 minutes at 425F.
In a bowl combine 1 tbsp oil, 1/2 tsp salt, cinnamon, and cloves. Add in the chickpeas.
Add seasoned chickpeas to the oven with the sweet potatoes for 15 minutes.
For the tahini sauce, mix in a small bowl the remaining 1 tbsp of oil, lemon juice, tahini, and water.
Serve chickpeas over roasted sweet potatoes and drizzle with the tahini sauce. Add mint on top to garnish.