1 hour 15 minutes
Here's What You'll Need
sweet potatoes, chickpeas, olive oil, tandoori seasoning, salt, greek yogurt, tomatoes, onion, tamarind sauce, mint sauce, chutney, cilantro or mint
Drain, rinse, and dry chickpeas, place on a baking sheet. Drizzle with olive oil, Tandoori seasoning, and salt, toss to coat. Bake for 25-30 minutes, rotating pan halfway through.
Preheat oven to 425F. Scrub the potatoes to clean, then prick all over with a fork. Place the potatoes on a foil-lined baking sheet, then cook for 1 hour.
Allow to cool slightly, then cut in half lengthwise, leaving the bottom intact. Push the ends of the potato towards each other and create room for the filling.
Season the flesh of the potato with salt and pepper, then add Greek yogurt. Top with chickpeas, tomatoes, and red onion. Drizzle on any sauces you want to add then sprinkle with flaky sea salt.