Stuffed Sweet Potatoes with Mexican Spiced Chickpeas

Stuffed Sweet Potatoes with Mexican Spiced Chickpeas 

Ingredients:

200g or 1 cup chickpeas, cooked

4 small sweet potatoes (approximately 300g per potato)

4g or 2 tsp ground coriander

8g or 2 tsp garlic powder

3g or 1 tsp smoked paprika

3g or 1 tsp sweet paprika

3g or 1 tsp ground cumin 

3g or ¼ tsp salt

Olive oil

250g tomato passata

100ml water

Method:

1. Preheat the oven to 180 degrees celsius.
2. Place the whole sweet potatoes onto a baking tray, pierce the skin with a fork and drizzle it with olive oil before baking for 25-30 minutes or until soft in the middle.
3. In a frypan, heat a drizzle of olive oil and then cook the spices until aromatic.
4. Add the chickpeas, tomato passata and water, and simmer until the liquid has reduced.
5. Serve by cutting the sweet potato down the middle and then add the chickpeas and preferred toppings.