Ingredients:
- 4 medium-sized sweet potatoes, unpeeled, cut in half lengthwise
- 400g chickpeas, drained
- 1 garlic clove, minced
- ½ tsp cumin
- ½ tsp turmeric
- 1 tsp smoked paprika
- Sea salt and freshly ground pepper
- Soybean oil
- 1 ripe avocado, diced
- 30g chopped parsley
- 250ml greek yogurt
- ½ tsp cumin
- 1 tbsp olive oil
Instructions:
- Start by preheating your oven to 200°C
- Wrap each sweet potato half aluminum foil, arrange on a baking tray and bake in the oven for about 45 minutes, or until they're tender when you try them with a fork. Once they're cooked and slightly cooled, scoop about half of the flesh out. Mash it in a bowl and put to one side until you're ready, along with the skin shells.
- In a bowl, mix the chick peas with the garlic and spices so they are well coated. Spread them out on a baking tray and roast in the oven for 25 minutes, giving them a stir around every now and then.
- When the chickpeas are done, mix them together with the mashed sweet potatoes, diced avocado, chopped parsley and a drizzle of olive oil.
- In a separate bowl, whisk together the greek yogurt, cumin, olive oil, salt and pepper to make the sauce.
- Fill the sweet potato skins with the chickpea mixture, then finish with a generous dollop of the dreamy, creamy coconut sauce on top.
