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Chickpea Spinach Stuffed Candy Potatoes 🌱

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Image and recipe by lastingredient

Recipe: Serves 4
Four medium candy potatoes
1-15 ounce can chickpeas
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper plus extra for serving
1/2 teaspoon cumin
1 cup child spinach, roughly chopped
2 tablespoons tahini
Flaky sea salt for serving
Crushed pink pepper flakes for serving

Preheat the oven to 375 levels F. Prick the candy potatoes with a fork and roast for 45-55 minutes till they’re simply tender. Let the candy potatoes cool for 5-10 minutes earlier than halving them lengthwise and fluffing their flesh with a fork.
Whereas the candy potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Take away any unfastened outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/Four teaspoon black pepper and cumin. Unfold them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes till crisp and browned, gently shaking the pan about midway by cooking.
Whereas the candy potatoes and chickpeas are roasting, warmth the remaining olive oil in a big skillet over medium excessive warmth. Sauté the spinach till the leaves begin to wilt, about 2 minutes. Add the garlic and remaining salt and pepper, and proceed cooking till aromatic, about 1 minute.
High every of the candy potato halves with chickpeas and spinach. Drizzle with tahini and sprinkle with flaky sea salt and pink pepper flakes earlier than serving.

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