1. Preheat the oven to 200°C (390°F). Wash and dry the sweet potatoes. Brush with some olive oil and sprinkle with salt. Wrap into aluminum foil and place on the oven rack in the middle of the oven. Bake for about 50-60 minutes or until soft in the center – the baking time depends on the size of your potatoes, so check from time to time. Take them out of the oven when done and let them cool down a bit.

2. While the potatoes are still in the oven prepare the filling. Peel and chop the red onion and garlic. Wash and dry the spinach and cut into smaller pieces if the leaves are big. Zest and juice the organic lemon. Add the chickpeas to a sieve and let drain. Set everything aside.

3. Heat up a frying pan. Add the pine nuts (for the decoration) and toast them until fragrant and slightly browned. Take out and let cool down. Add some oil to the still-hot pan and heat up. Add the chopped onion and garlic and fry until fragrant and glossy. Next, add the drained chickpeas and mix to combine. Add the spinach and let everything cook until the spinach lost most of the volume. Reduce the heat to medium-low. Mix the oil with the lemon juice and zest in a small bowl, and season with salt and pepper. Add the oil-lemon mixture to the pan and mix everything. Use a potato masher and crush about half of the chickpeas lightly – you don’t want them to be too mushy. Season with some more salt and pepper if needed. Keep warm until needed.

4. For the sauce mix the yogurt with the water and tahini, and season with salt and pepper. Cut the potatoes lengthwise and push the sides apart. Fill with the chickpea mixture and drizzle with tahini sauce. Sprinkle some toasted pine nuts and pomegranate seeds on top and drizzle with some olive oil (optional).