Step 1

Preheat your oven to 400°F. Line a baking pan with parchment or foil and drizzle with 1 tbsp. of olive oil.

Step 2

Scrub the sweet potatoes, trim any bad spots, and cut them in half lengthwise. Place them cut side down in the pan and coat the cut surface with oil. Cover with foil and bake for 20 minutes, then uncover and bake for another 20-30 minutes until soft and caramelized underneath.

Step 3

Mix the tahini, maple syrup, and pepper in a small bowl. Add lemon juice and stir until thick. Gradually add 2 tbsp. of water to thin it out, adding more if needed for a thick yet pourable consistency. Season with salt to taste and set aside.

Step 4

When the sweet potatoes are almost done, finely chop the onion and mince the garlic. Heat 1 tbsp. of olive oil in a pan over medium heat. Cook the onion until it begins to brown (5-7 minutes). Add the chickpeas, garlic, harissa paste, cumin, and salt, stirring frequently until the chickpeas are heated and slightly browned (another 5-7 minutes).

Step 5

Serve the sweet potato halves with a scoop of chickpeas, drizzle the sauce on top, and garnish with cilantro.