Vegetarian · ALWAYS FREE
Harissa chickpea sweet potatoes
Fluffy baked sweet potatoes topped with warmly spiced chickpeas and a lemon-tahini drizzle.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Prick each sweet potato several times with a fork and place on a lined rimmed baking sheet. Bake for 50–65 minutes, turning once, until a knife slides easily through the center. Larger potatoes need longer; tenderness determines doneness.
- About 15 minutes before the potatoes finish, heat the oil in a skillet over medium heat. Add the chickpeas, harissa, 0.0176 oz salt and 1.06 oz of the measured 1.41 oz water. Stir for 5–7 minutes until hot and coated; lower the heat if the paste begins to stick.
- Whisk the tahini, lemon juice, garlic, remaining 0.0529 oz salt and remaining 0.353 oz measured water in a small bowl. The mixture may initially stiffen; keep whisking. Add up to 0.705 oz more water a little at a time until it drizzles from a spoon.
- Split each cooked potato lengthwise and fluff the flesh with a fork. Divide all the chickpeas and sauce among the 4 potatoes and finish with the parsley. Serve 1 filled potato per person. Refrigerate leftovers promptly in shallow containers at 40°F (4°C) or colder, within 2 hours, or within 1 hour when the room is above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 523 kcal
- Protein
- 15.1 g
- Total carbohydrate
- 82.3 g
- Total fat
- 16.4 g
- Total sugars
- 16 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Harissa represented by Mina mild Moroccan red pepper sauce. This is a named representative wet harissa; thicker/oilier pastes can differ substantially. Uses the stated mild option.
View the ingredient calculations · Source 1Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
