Curried Chickpea Stuffed Sweet Potatoes

Preheat your oven to 180°C/356°F.

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). Start 60m timer

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].

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. Start 3m timer

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.