Moroccan Chickpea Stuffed Sweet Potato
Roasted sweet potatoes filled with flavorful chickpeas for a completely satisfying lunch or dinner.
Servings: 4
Ingredients
- 2-3 Sweet Potatoes
- 1 tbsp olive oil
- 1/2 cup onion diced
- 1 cup apple diced
- 4 cloves garlic minced
- 1 can chickpeas drained and rinsed
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/8 tsp cardamom
- 1/2 tsp salt
- 2 tsp maple syrup
- 1/2 cup cilantro
- 1/4 cup scallions
- 1/4 cup yogurt
- 1/4 tsp smoked paprika
Instructions
- Preheat oven to 400 degrees.
- Cut potatoes in half and place cut side down on parchment lined baking sheet.
- Roast for 30-40 minutes, until tender.
- While potatoes are roasting, make the filling. Saute the onion and apple in olive oil in a skillet over medium heat for 3 minutes. Add garlic and chickpeas, spices, salt and pepper to taste. continue cooking 5 minutes.
- Stir in the maple syrup and mix well, then turn off the heat.
- When the potatoes are ready, flip them over and slit the center of each with a knife and scoop filling over each one.
- Garnish with cilantro and scallions and drizzle with smokey yogurt sauce.
- To make the sauce, mix together yogurt, paprika, 2 tablespoons of water and pinch of salt