Spiced Chickpea and Spinach Stuffed Sweet Potato

A hearty and nutritious vegetarian main dish featuring roasted sweet potato stuffed with spiced chickpeas and sautéed spinach, perfect for a wholesome meal.

Steps

1. Preheat oven to 400°F (200°C). 2. Pierce the sweet potato with a fork several times and place it on a baking sheet. Roast for 45 minutes or until soft. 3. While the sweet potato roasts, heat olive oil in a pan over medium heat. 4. Add minced garlic and sauté for 1 minute until fragrant. 5. Add chickpeas, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally. 6. Add spinach and cook until wilted, about 2 minutes. Remove from heat and squeeze in lemon juice. 7. When the sweet potato is done, slice it open lengthwise and fluff the inside with a fork. 8. Stuff with the chickpea and spinach mixture. 9. Top with a dollop of yogurt if desired and serve warm.

1 medium sweet potato 1/2 cup canned chickpeas, drained and rinsed 1 cup fresh spinach 1 small garlic clove, minced 1/4 tsp ground cumin 1/4 tsp smoked paprika 1 tbsp olive oil Salt and pepper to taste 1 tbsp plain yogurt (optional) A squeeze of lemon juice