Charred sweet potato with maple syrup

2-3 medium sweet potatoes

2 - 3 tbsp maple syrup

2 tbsp whiskey

Salt and pepper

1 cup chickpeas

Paprika

Salt and pepper

Heat a small pan with oil on medium to medium-high heat, make sure chickpeas are dried and deep fry to make crispy, roughly 4-8 min.Once the desired crispness is reached, season with salt, pepper and paprika.

In a small non-stick pan over medium-high heat, add a small amount of oil, place 3-4 sweet potato rounds in the plan, flat side down. Season with salt and pepper and sear to obtain a char, just don't burn. Flip and add the maple and whisky and toss to coat and reduce the liquid into a glaze. Set aside.

Spread a small amount of Lebna on the plate as a base, place sweet potatoes on top as desired, garnish with chickpeas, and blueberries and pomegranates if you wish.