1(15-ounce/440g) can of chickpeas(or 1 3/4 cups cooked chickpeas)
Juice of 1/2 medium lemon
1/2cupsauerkraut (120 g)
1tablespoonminced fresh thyme
1tablespoontoasted sesame seeds*
Preheat the oven to 400°F (or 204°C). Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until the potatoes are fork tender but not falling apart.
Meanwhile, stir together all of the ingredients for the Za’atar Seasoning.
Drain the chickpeas in a colander, rinse with water, and shake the colander to get rid of excess. Then gently pat dry the chickpeas with paper towels.
Heat 2 teaspoons of olive oil in a 12-inch skillet over medium-high heat, and ensure that the entire pan is coated with the oil. Add the rinsed and dried chickpeas in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Then use a flat spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered.
Stir the Za’atar Seasoning and stir to coat the chickpeas evenly. Squeeze the lemon juice over the chickpeas and then remove from the heat.
Once the potatoes are cool enough to handle, slice them in half and top each potato with the Za’atar Blistered Chickpeas, sauerkraut, and tahini.
*To toast sesame seeds, add the seeds to a skillet over medium heat and toss occasionally until lightly golden, 3-5 minutes.