Smashed Feta Sweet Potato Boats

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 425°F. Place a few paper towels on a sheet pan and pour drained chickpeas over top. Use another paper towel to blot dry. (Discard towels). Add 1 tablespoon of the oil followed by cumin, coriander, paprika, 1/2 teaspoon of the salt and several grinds pepper. Toss to coat; push to one half of pan.

Step 2

Slice potatoes in half lengthwise, rub all over with 1 tablespoon of the oil and season with 1/2 teaspoon salt and several grinds pepper. Place cut side down on pan.

Step 3

Roast until potatoes are very tender and chickpeas are crispy, 25 to 30 min.

Step 4

Meanwhile, make smashed feta: zest lemon into a small bowl. Juice half into the bowl.

Step 5

Add feta, herbs, remaining 1 tablespoon oil and several grinds pepper. Smash with a fork until combined.

Step 6

Cook greens: Wash greens but don't dry.

Step 7

Heat a drizzle of oil over medium. Add garlic; cook until fragrant. Tear greens into skillet, add a big pinch of salt, cover and cook until just tender.

Step 8

To assemble: Smash potato flesh gently with a fork. Add feta, followed by chickpeas. Drizzle with tahini and top with more herbs. Serve with greens.

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