– 4 medium sweet potatoes (about 8 oz.)
– 1 teaspoon canola oil 1 (15-oz.)
– can unsalted chickpeas, rinsed and drained
– 2 teaspoons toasted sesame oil
– 1 teaspoon garlic powder
– 1/2 teaspoon kosher salt, divided
– 1/2 teaspoon ground ginger
– 3 tablespoons tahini (sesame seed paste), well stirred
– 1 teaspoon grated peeled fresh ginger
– 1 teaspoon grated fresh garlic
– 1 teaspoon rice vinegar
– 3 tablespoons hot water
– 4 teaspoons Sriracha chili sauce
– 2 teaspoons water
– 1/4 cup thinly sliced green onions
– 1/2 teaspoon white and black sesame seeds
1. Preheat oven to 400°F.
2. Rub potatoes with canola oil; pierce liberally with a fork. Bake at 400°F for 1 hour or until tender. Cool. Split potatoes in half lengthwise. Gently score flesh with the tip of a knife.
3. Place chickpeas on a baking sheet; pat dry with paper towels. Add sesame oil; toss. Sprinkle with garlic powder, 1/4 teaspoon salt, and ground ginger; toss. Bake at 400°F for 30 minutes, stirring every 10 minutes.
4. Combine tahini, fresh ginger, fresh garlic, and vinegar in a bowl. Add 3 tablespoons hot water; stir until loose and smooth.
5. Combine Sriracha and 2 teaspoons water in a bowl. Drizzle about 2 teaspoons tahini mixture over each sweet potato half; top with remaining 1/4 teaspoon salt. Top with chickpea mixture, remaining tahini mixture, Sriracha mixture, green onions, and sesame
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