smashed feta sweet potato boats

0 Heat the oven to 425°F. Place a few paper towels on a sheet pan and pour the drained chickpeas over top. Use another paper towel to blot dry. (Discard towels). Add 1 tablespoon of the oil followed by cumin, coriander, paprika, 1/2 teaspoon of the salt and several grinds pepper. Toss to coat; push to one half of pan.
1 Slice the potatoes in half lengthwise, rub all over with 1 tablespoon of the oil and season with 1/2 teaspoon salt and several pepper. Place cut side down on pan. Roast until potatoes are very tender and chickpeas are crispy, 25 to 30 minutes.
2 Meanwhile, make the smashed feta: zest the lemon into a small bowl. Juice half into the bowl. Add feta, herbs, remaining 1 tablespoon oil and several grinds pepper. Smash with a fork until combined.
3 Cook the greens: Wash the greens but don’t dry. Heat a drizzle of oil over medium. Add garlic; cook until fragrant. Tear greens into skillet, add a big pinch of salt, cover and cook until just tender.
4 To assemble: Smash potato flesh gently with a fork. Add feta, followed by chickpeas. Drizzle with tahini* and top with more herbs. Serve with greens.