Oven-baked Sweet Potato with Spicy Chickpeas
- 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
- Vegetable oil
- 1 ripe avocado, diced
- 30g chopped parsley
- For the dressing:
- 250ml Alpro Greek style Coconut
- ½ tsp cumin
- 1 tbsp olive oil
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 Alpro Greek Style coconut, 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. Delicious!