- 4 medium sweet potatoes
- 2 x 250g cans chickpeas
- 1 tablespoon Wilson’s Extra Virgin Olive Oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper plus more for serving
- 1/2 teaspoon cumin
- 1 cup baby spinach, roughly chopped
- 1 garlic clove, minced
- Flaky sea salt
- Crushed red pepper flakes
- Balsamic Glaze
Preheat the oven to 190 degrees C. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before breaking them open lengthwise and fluffing their flesh with a fork.
While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon Wilson’s Extra Virgin Olive Oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin. Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
While the sweet potatoes and chickpeas are roasting, heat the remaining Wilson’s Olive Oil in a large skillet over medium high heat. Sauté the spinach until the leaves start to wilt, about 2 minutes. Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute.
Take 2 tablespoons of sweet potato “meat” out of the sweet potato and Top the open sweet stuff with chickpeas and spinach. Crumble some feta cheese over the sweet potato halves, drizzle with Balsamic Glaze and sprinkle with flaky sea salt and red pepper flakes before serving.