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Madi_Cakes
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Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained and rinsed chickpeas, cumin, paprika, salt, pepper, and olive oil. Toss to combine.
Add to a baking sheet lined with parchment paper.
On the side, add the halved sweet potatoes, cut side down. Poke a few holes in the tops with a fork.
Bake for about 40 minutes or until the sweet potatoes are easily pierced with a fork. Toss the chickpeas halfway.
Meanwhile, bring a small pot of water to a boil and add in the broccoli florets.
Cook for about 45-60 seconds.
Drain and add to a blender or food processor with all the remaining pesto ingredients.
Blend until completely smooth.
When the sweet potatoes and chickpeas are done, carefully flip the potatoes over and mash up the flesh.
Scoop in the chickpeas, then top with a generous dollop of pesto.
Garnish with fresh basil, red pepper flakes, and lemon if desired. Enjoy!