Harissa Chickpea and Tahini Loaded Crinkles
Spiced chickpeas simmered with harissa, fire-roasted tomatoes, and garlic are spooned over crispy Alexia® Sweet Potato Crinkle Cut Fries or another Alexia® Sweet Potato variety, then finished with a smoky harissa-tahini drizzle for a bold, plant-forward twist on loaded fries.
Ingredients
- 16 oz Alexia® Sweet Potato Crinkle Cut Fries with Sea Salt & Black Pepper
- Harissa Chickpeas:
- 1.5 tbsp Harissa Paste
- 15 oz Chickpeas
- 1 tsp Salt
- Squeeze of Lemon Juice
- 2 tbsp Olive Oil
- 2 cloves Garlic
- 14 oz Fire Roasted Tomato, canned
- 2 tbsp Parsley, chopped
- Harissa Tahini:
- 1/4 cup Tahini
- 3 tbsp Lemon Juice
- 2 tbsp Harissa Paste
- 1/4 tsp Smoked Paprika
- 1/4–1/2 tsp Sea Salt, to taste
- 1/4 cup water (or more, to thin)
Directions
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Heat olive oil in a pan over medium-high heat.
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Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas.
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Mix well and simmer for 4-5 minutes, mashing some chickpeas for creaminess.
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Season with lemon juice, salt, and parsley.
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In a small bowl, combine the tahini, lemon juice, harissa paste, smoked paprika, and salt.
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Whisk the ingredients together until smooth and well combined.
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Adjust consistency: Gradually add water, one tablespoon at a time, whisking until the sauce reaches your desired consistency.
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Prepare Alexia® Sweet Potato Crinkle Cut Fries according to instructions on package.
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Top with chickpeas and a drizzle of tahini sauce.
