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smashed feta sweet potato boats

4

Ingredients

For the boats:

  • 1 (15.5-ounce) can chickpeas, drained but not rinsed
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • freshly-ground black pepper
  • 1/2 teaspoon each ground cumin, ground coriander, and sweet paprika
  • 2 medium sweet potatoes (10 to 12 ounces each)
  • 1 lemon
  • 6 ounces feta cheese, crumbled
  • 2 tablespoons finely chopped parsley, plus more for serving
  • 1 tablespoon finely chopped fresh mint, plus more for serving
  • tahini, for serving

For the greens:

  • extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 large bunch lacinato kale, stems removed

Instructions

  • Heat the oven to 425°F. Place a few paper towels on a sheet pan and pour the 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.
  • Slice the potatoes in half lengthwise, rub all over with 1 tablespoon of the oil and season with 1/2 teaspoon salt and several pepper. Place cut side down on pan. Roast until potatoes are very tender and chickpeas are crispy, 25 to 30 minutes.
  • Meanwhile, make the smashed feta: zest the lemon into a small bowl. Juice half into the bowl. Add feta, herbs, remaining 1 tablespoon oil and several grinds pepper. Smash with a fork until combined.
  • Cook the greens: Wash the greens but don’t dry. 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.
  • 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.
*If your tahini is thick, thin it out with the remaining lemon juice + warm water to make it pourable. Alternatively, cut remaining lemon half into wedges and serve on the side. 
Inspired by Hetty McKinnon and Gabby Scelzo.