Step 1

Preheat the oven to 400 degrees F.

Step 2

In a mixing bowl, combine the drained and rinsed chickpeas, cumin, paprika, salt, pepper, and olive oil. Toss to combine.

Step 3

Add to a baking sheet lined with parchment paper.

Step 4

On the side, add the halved sweetpotatoes, cut side down. Poke a few holes in the tops with a fork.

Step 5

Bake for about 40 minutes or until the sweetpotatoes are easily pierced with a fork. Toss the chickpeas halfway.

Step 6

Meanwhile, bring a small pot of water to a boil and add in the broccoli florets.

Step 7

Cook for about 45-60 seconds.

Step 8

Drain and add to a blender or food processor with all the remaining pesto ingredients.

Step 9

Blend until completely smooth.

Step 10

When the sweetpotatoes and chickpeas are done, carefully flip the potatoes over and mash up the flesh.

Step 11

Scoop in the chickpeas, then top with a generous dollop of pesto.

Step 12

Garnish with fresh basil, red pepper flakes, and lemon if desired.