Baked Sweet Potato with Harissa Chickpeas by Tanerxaydin

Ingredients

• 2 medium sweet potatoes
• 1 can (15 oz / 425g) chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tbsp harissa paste
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large avocado, diced
• 1/2 cup salsa verde
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork, then place them directly on the oven rack to bake for 45-60 minutes, or until they are very tender when squeezed.
2. While the sweet potatoes bake, prepare the chickpeas. Drain and rinse the canned chickpeas thoroughly, then pat them very dry with a paper towel. In a medium bowl, toss the dried chickpeas with olive oil, harissa paste, salt, and black pepper until they are evenly coated.
3. Spread the seasoned chickpeas in a single layer on a baking sheet. Roast them in the preheated oven alongside the sweet potatoes for 20-25 minutes, stirring halfway through, until they become crispy and golden brown.
4. Once the sweet potatoes are tender, carefully remove them from the oven. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Gently fluff the cooked flesh with a fork.
5. Top each baked sweet potato generously with the roasted harissa chickpeas, diced avocado, and salsa verde. If desired, sprinkle with crumbled feta cheese before serving immediately.