Ingredients

• 2 large white sweet potatoes
• 1 pound ground lamb
• 1 onion , finely chopped
• 0.25 cups finely chopped leek
• 0.25 cups finely chopped celery
• 1 , 16 ounce
• 1 , 15 ounce
• 1 teaspoon ground cumin , or more to taste
• salt and ground black pepper to taste
• 0.5 cups tahini
• 0.5 cups finely chopped green onions

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
3. 3 In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
4. 4 Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
6. 6 Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.

Nutrition per serving