Baked Sweet Potatoes loaded with tandoori spiced chickpeas
Drain and rinse 1-1.5oz can chickpeas. Rub chickpeas with generous amount of ✔️tandoori masala seasoning, or substitute with other spices/herbs like smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, turmeric and make your own combo. Add ✔️salt to taste. Roast at 400F until crispy (about 20 minutes). Use fork to remove a little of the center of 3 baked sweet potatoes (sliced open) and load with chickpeas.
Mix together 3 very ripe ✔️avocados (mashed), ✔️juice 1 lime, ✔️2 finely grated garlic cloves, ✔️salt to taste. Add dollop of guacamole to top of chickpeas and add a drizzle of ✔️tahini and ✔️red chili flakes.