Instructions

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone mat and set it aside.
2. Pat dry the chickpeas with paper towels and toss them with olive oil, cumin, garlic powder, cinnamon, salt, and black pepper. Arrange the chickpeas on half of the baking sheet.
3. Poke the sweet potatoes with a fork and place them on another half of the baking sheet. Drizzle the sweet potatoes with oil and sprinkle with salt.
4. Put everything in the oven for 25 minutes or until chickpeas are crispy.
5. Remove the chickpeas from the baking sheet and place the sweet potatoes back in the oven for 30-35 minutes. Toss the chickpeas with smoked paprika and a pinch of cayenne pepper.
6. Meanwhile, make the dressing by whisking together tahini, maple syrup, Dijon mustard, apple cider vinegar, salt, black pepper, and water. Start with 2 tablespoons of water and add more if needed.
7. When sweet potatoes are squishy, take them out of the oven. Wait for them to cool down slightly, and then cut them lengthwise halfway through. Stuff the sweet potatoes with crispy chickpeas and drizzle with maple tahini dressing.
8. Serve with chopped fresh herbs like parsley or cilantro.