Roasted Sweet Potatoes with Zatar Roasted Chickpeas. Topped with Labneh, Pomegranate Seeds and Cilantro

Welcome to the new sweet potato, cut in half and roasted until carmelized and then stuffed with any variety of ingredients. I have used Mediterranean and Middle Eastern ingredients in this recipe as these ingredients are now very popular in the culinary world and ingredients are more readily available in mainstream markets more now than ever. The Zatar Roasted Chickpeas add a very savory element, the Labneh adds a creaminess and the Pomegranate seeds add sweetness and crunch. Try to stick with mixing up a variety of flavors, sweet, salty and savory with some type of sour cream, yogurt or cheese to add creaminess. Keep it vegan and add some vegan cheese, or make it using shredded chicken or pork and then it can be a hearty main course. Do a theme, for example Mexican: use black beans, salsa and sour cream or American BBQ: topped with shredded BBQ pork and beans. Have fun with them!

Prep Time: 10 minutes

Cooking Time: 25-30 minutes

Serves 6 ½ portions as a side dish or 3 people if 2 halves are served per person as a main dish

Ingredients:

3 Sweet Potatoes, cut in half, lengthwise

2 cups chickpeas, from a can or fresh

2 tsp Zatar

¼ tsp salt

¼ tsp cumin

¼ tsp oregano

¼ tsp smoked paprika

For topping:

Labneh (Middle Eastern Yogurt that has been strained until it is the consistency of soft cheese) or Plain Greek style yogurt will do

Fresh Cilantro

Pomegranate Seeds

Crumbled Feta Cheese

Directions:

Preheat oven to 400. Brush each sweet potato half with olive oil and sprinkle with salt and pepper. Place on a cookie sheet cut side up. I line mine with parchment paper to make clean up easier. After 10 minutes flip the sweet potato to the cut side down.

Mix the chickpeas with 1 Tbs olive oil, the salt, Zatar, cumin, oregano and smoked paprika. Line another small cookie sheet with parchment paper and evenly distribute the chickpeas. Place in oven for 20-25 minutes to roast.

After 25 minutes, test the sweet potato halves with a fork to see if tender. If tender, remove. Use a fork to break up the sweet potato and make fluffy without disturbing the skin. Best to leave a ¼-½ inch border that is not broken up to maintain shape.

Top with the roasted chickpeas, a generous dollop of labneh, then sprinkle on feta cheese, pomegranate seeds and cilantro leaves. Serve.