Chick Peas & Sweet Potatoes With Miso-Tahini Sauce

Preheat the oven to 350°F.

Oil a baking sheet, then rub the sweet potatoes with olive oil and Portuguese Salt cream.

Lay the sweet potatoes down on the sheet, and place on the center rack in the oven.

Spread out the garbanzo beans in a lightly oiled 9x12 pan; coat with Moroccan spices, toss, then place in oven.

Roast for approximately 20 minutes, being sure to rotate both pans for even cooking.

Once the chick peas begin to split, remove from oven.

Combine the miso, water, tahini, lemon juice, dill, black garlic puree and soy sauce; whisk until creamy.

Plate the potatoes and spoon a portion of the chick peas, and drizzle the sauce over it to taste.

Garnish with chile peppers and slice scallions.