Serves 1
Directions
- 1Roast the sweet potato with olive oil and salt in the oven.
- 2Drain and rinse the can of chickpeas.
- 3Dry the chickpeas very well and put them on a sheet tray with salt, pepper, and some crushed red pepper flakes.
- 4Roast the chickpeas at 425 degrees Fahrenheit for about 20 minutes.
- 5Put the full-fat Greek yogurt in a small bowl.
- 6Microplane a whole garlic clove right into the bowl with the Greek yogurt.
- 7Add the zest and juice of a whole lemon to the bowl.
- 8Add a little salt and pepper to the bowl.
- 9Add about a tablespoon of olive oil to the bowl.
- 10Mix all the ingredients in the bowl to make the topping.
- 11Cut the sweet potato open on a plate.
- 12Cross-hatch the sweet potato so it flattens out and the topping can get into all the nooks and crannies.
- 13Add the topping to the sweet potato.
- 14Add the crispy chickpeas all over the top.
- 15Chop some chives to add on top for a little oniony green fresh flavor.
Ingredients
- 1 Sweet potato
- Olive oil
- Salt
- 1 Can of chickpeas
- Salt
- Pepper
- Crushed red pepper flakes
- Full-fat Greek yogurt
- 1 Garlic clove
- 1 Lemon
- 1 tablespoon Olive oil
- Chives
Equipment
Sheet trayOvenBowlMicroplaneKnifePlate
Tips
- This meal is easy, yummy, and cheap. You can also add curry to the chickpeas to give them a spice.
- This is an after-work dinner, not a fancy dinner. It's a perfect dinner.
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