Step 1

1 Place a baking rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Line a large, rimmed baking sheet with parchment paper

Step 3

3 Cut the sweet potatoes in half lengthwise and place them on the baking sheet along with the chickpeas

Step 4

4 Drizzle with the oil and season with 1 teaspoon salt, tossing the chickpeas and rubbing the oil on the sweet potatoes to ensure even coverage

Step 5

5 Turn the potato halves cut side down and roast 25 to 30 minutes, until the potatoes are fork-tender and the chickpeas are a little crispy, stirring the chickpeas once halfway through

Step 6

6 In a small bowl, whisk the tahini, lemon juice, garlic and remaining 1/2 teaspoon salt

Step 7

7 It should be the consistency of ranch dressing; stir in 2 to 4 tablespoons water to thin it out, if needed

Step 8

8 Place the sweet potato halves cut side up on a plate

Step 9

9 Sprinkle the chickpeas with the pepper, cumin and sumac and toss to coat

Step 10

10 Leaving a 1/2-inch border intact around the edges and bottom, scoop the remaining flesh out of the sweet potato halves into a bowl

Step 11

11 Mix half of the tahini dressing with the flesh of the sweet potatoes, then, using a fork, mash the potato until smooth

Step 12

12 Taste and season with more salt and pepper, if needed

Step 13

13 Spoon the seasoned potato flesh back into the skins

Step 14

14 Top with the spiced chickpeas, pomegranate seeds, parsley and mint

Step 15

15 Drizzle with the remaining dressing, if desired

Step 16

16 Serve warm or at room temperature