Curried Chickpea Stuffed Sweet Potato
Serves | 2-3 |
Dietary | Vegetarian |
Website | Good Life Eats |
Ingredients
- 2 sweet potatoes
- 1 can chickpeas (drained and rinsed)
- 2 shallots (chopped)
- 1 Tbsp cumin
- 1/2 Tbsp coriander
- 1 Tbsp curry powder
- 1 Tsp cinnamon
- 1 14 oz can stewed tomatoes
- 2 Tbsp tomato paste
- 1/2 cup vegetable broth
- 3 Handfuls baby spinach
- salt and pepper (to taste)
- yogurt (for serving)
Note
This chickpea curry would also be great served over rice or quinoa or scooped up with some fluffy naan or pita bread. If you like things spicy, top with a little hot sauce or red pepper flakes.
Directions
1. | Preheat oven to 400 degrees. Wash sweet potato, prick with fork, and place on baking sheet. Bake for about 1 hour, or until soft. |
2. | Heat a large, non stick skillet over medium high heat and spray with olive oil or cooking spray. Cook shallots until soft, about 4 minutes. |
3. | Add curry powder, cumin, cinnamon, and coriander and cook for about 1 minute. Add tomatoes, tomato paste, and vegetable broth and bring to a boil. |
4. | Reduce heat to a simmer and add chickpeas. Cook for about 10 minutes. Add baby spinach and cook another 5 minutes, or until spinach is wilted. Season with salt and pepper. |
5. | Top sweet potato with chickpea mixture and serve topped with a dollop of yogurt. |