This dish doesn't look like much but is an incredibly satisfying dinner for one, accompanied by a simple green side salad. Multiple textures, lots of filling fiber, spicy, creamy...and a near perfect vehicle for fried onions, an item which I am trying to eat as much as possible of before L., who does not like them, comes home.
Because it is 108 degrees out, I used my trusty microwave to crisp up the chickpeas but 25 minutes in a 450 oven is how I usually make the crispy chili chickpeas. Make the whole can and use the half that you don't use in this dish as a snack with a cocktai.
1 sweet potato (look for one that looks like a portion size to you)
1/2 can chickpeas
1/2 a white onion, peeled and sliced into thick slices (optional buta really great addition)
2 tsps tahini (I had black tahini so I used that)
Juice from 1 lemon
2 tsps olive oil
1/8 tsp smoked paprika
1/8 tsp Old Bay
Salt
Drain the chickpeas and dry them well with a double layer of paper towels.
Put them in a microwave safe dish and toss well with one teaspoon of the olive oil and the spices. Zap in 2 minute increments, stirring each time, until the chickpeas are starting to get crispy. It took me 12 minutes to get to that point. Set aside to cool; the chickpeas will crisp up more as they cool.
Wash your sweet potato well (the skin gets crispy and is good to eat) and prick it all over with a fork. Microwave on high for 5 to 8 minutes, depending on the size of your potato. You will know that the potato is done when it is soft to the touch when you squeeze it gently. I usually flip the potato at the 4 minute mark to ensure even cooking and to check for doneness.
While the sweet potato is cooking, whip the tahini and the lemon juice together. Set aside.
Put the remaining teaspoon of olive oil in a skillet over medium heat. Add the onion slices and some salt and cook, stirring often, until the onions have soften and are starting to char around the edges.
To assemble, cut a slit along the top of the potato, press down so that the eflesh is exposed. Score the flesh in a diamond pattern. Dollop on the tahini dressing, add the chickpeas and top with the onions. Try to get one final squeeze of lemon out of the lemon halves you squeezed to get the juice for the tahini dressing and spritz the top of the whole dish.
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