Peanut-Tahini Sweet Ps w spicy chickpeas
I’m not saying the fully loaded potato needs a rebrand, but if it did, this is the concept I would come up with.
Watch me make it here!
Time: 50 minutes
Servings: 2
Ingredients
2 medium purple sweet potatoes
¼ cup tahini
2 tbsp peanut butter
1½ tbsp soy sauce
1 tsp sesame oil
2 limes
4 tbsp sambal
1 tbsp honey
1 540 mL can chickpeas, drained and rinsed
3 green onions, sliced
Instructions
Preheat the oven to 400F.
Cover your potatoes in a generous glug of neutral oil (I’m using avocado, but you can use whatever you have on hand!) and season with ½ tsp salt. Massage and transfer to the heated oven. Cook for 40-50 minutes, or until a fork can easily slide into the thickest part of the potato.
Meanwhile, make your peanut-tahini sauce. In a medium bowl combine tahini, peanut butter, soy sauce, sesame oil, juice of 1 line and a generous pinch of salt. Whisk until thick. Add 1 tbsp of cold water at a time, and continue whisking until the sauce is loose enough to drizzle but is not runny. I usually add 3 tbsp to get my desired consistency. Taste and adjust seasoning. Set aside.
Heat a pan on medium heat. Once hot, add more of your neutral oil, you’ll want enough to coat the bottom of the pan. Add the white part of your sliced green onions (reserve the leafy green parts for garnish!) and fry until slightly golden and fragrant. Turn heat to low. Add sambal, chickpeas, honey and the juice of 1 lime. Return heat to medium and season with ½ tsp salt. Continue cooking on medium for 5-10 minutes, or until the chickpeas start to brown.
By now your potatoes should be done. Remove from the oven and cut in half. Add your chickpeas and drizzle over the peanut-tahini sauce. Finish with the green part of your sliced onion and some sesame seeds, if you have them.
Tag me if you make it @stefsdinnerdate <3