Sweet Potatoes
Chickpeas	g
Broccoli Rabe	g
Olive Oil	tbsp
Chili Powder	tsp
Sweet Smoked Paprika Powder	tsp
Onion Powder	tsp
Garlic Powder	tsp
Dried Oregano	tsp
Ground Cumin	tsp
Lemon Juice	tbsp
Cheddar Cheese	g
Salt & Pepper to taste
Tahini Ranch Dip
Tahini Paste	g
Lemon Juice	tbsp
Dijon Mustard	tsp
Buttermilk	tbsp
Dried Dill	tbsp
Garlic Powder	tsp
Cayenne Pepper	tsp
Salt & Pepper to taste

1. Wash the potatoes and prick them all over with a fork. Back them directly on the rack for about 50-60 minutes until tender. Allow them cool down.
2. Reduce the oven to 180 ºC. Pour the chickpeas through a sieve, strain and drain well. Wash and dry the broccoli. In a medium bowl, mix the olive oil, chili, paprika, onion, garlic, oregano, cumin, lemon juice, salt and pepper and marinate the chickpeas and broccoli with it. Spread evenly on the prepared baking tray and bake for about 15-18 minutes, until crispy.
3. Half the potatoes and scrape the sweet potato flesh out of the peel, leaving 1 cm thick layer of sweet potatoes. Brush the skins with a little olive oil and bake for 5 minutes, until crispy.
4. Remove skins from the oven and stuff with the broccoli and chickpeas. Top with shredded cheese. Return to the oven and bake for 10 minutes, until the cheese is melted.
5. Meanwhile, make the ranch. Combine all ingredients in bowl. Add 30 ml of water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.
6. Serve the potato skins with homemade tahini ranch dip.

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