Name: Curried Chickpea Stuffed Sweet Potatoes
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 4 null Sweet Potatoes; null null Vegetable Oil; null null Salt; null null Black Pepper; 1 tbsp Curry Powder; 4 null Shallots; null null Vegetable Oil (enough to cover); null pinch Salt; null null Vegetable Oil (drizzle); 1 knob Ginger; 2 clove Garlic; 2 tbsp Curry Powder; 720 g Drained Cooked Chickpeas ((approx. 3 x 400g tins)); 350 g Coconut Yoghurt; 1 handful Spinach (large); 1 bunch Coriander (finely chopped, saving some for garnish); 1 null Lime (juice from whole lime); null null Salt (to taste); null null Black Pepper (to taste); 50 g Pomegranate Seeds; null dollop Coconut Yoghurt

Instructions

Show units in method

1

Preheat your oven to 180°C/356°F.
2

Place the potatoes (4 sweet) on a baking tray and drizzle with [vegetable oil]. Season them with a good amount of [salt], [black pepper] and curry powder (1 tbsp). Rub the [curry powder] into the [sweet potatoes] and bake for hour (1).
3

Finely slice the shallots (4) and boil them in enough [vegetable oil] to cover until golden and crispy. Remove from the pan, drain excess oil and cover with a [pinch salt].
4

In another pan, heat a drizzle of [vegetable oil] and grate in the ginger (1 knob), garlic (2 clove) and curry powder (2 tbsp) to create a paste. Add the drained cooked chickpeas (720 g) and stir to coat. Next, add the coconut yoghurt (350 g), a spinach (1 handful) and the finely chopped coriander (1 bunch) (saving some for garnish). Squeeze in the juice from the lime (1) and season to taste with [salt] and [black pepper]. Cook for about minutes (3), stirring often.
5

Once the chickpea sauce is made, cut the baked [sweet potatoes] in half and generously fill them with the mixture. Sprinkle the remaining [coriander] and a handful of pomegranate seeds (50 g) on top. Finally, add a [dollop coconut yoghurt] and the crispy [shallots]. Serve immediately.