Name: Spinach and Chickpea-Stuffed Sweet Potatoes
Cook time: 47 min
Yield: 2-4 servings
Ingredients: 2 sweet potato (medium); 1 cup of chickpea (canned); 1 cup of spinach (tightly pressed); 1/3 teaspoon of turmeric; 1/2 teaspoon of cumin (ground); 1 clove of garlic (minced); 1/2 onion (chopped); 2 tablespoons of olive oil; Black pepper (to taste); Salt (to taste); 1 tablespoon of tomato paste

Ingredients

Sweet potato
Chickpeas
Spinach
Turmeric
Cumin
Garlic
Onion
Olive oil
Black pepper
Salt
Tomato paste

2 sweet potato (medium)
1 cup of chickpea (canned)
1 cup of spinach (tightly pressed)
1/3 teaspoon of turmeric
1/2 teaspoon of cumin (ground)
1 clove of garlic (minced)
1/2 onion (chopped)
2 tablespoons of olive oil
Black pepper (to taste)
Salt (to taste)
1 tablespoon of tomato paste

Directions

Spinach and chickpea-stuffed sweet potatoes are a filling and delicious idea for a wholesome lunch or a quick dinner. Sweet potatoes are rich in complex carbohydrates that are essential for regulating blood sugar levels, reducing cholesterol, and helping digestion. Moreover, their beta-carotene content helps maintain healthy skin, hair, and vision. Chickpeas is not only rich in protein, but also a remarkable source of essential nutrients, like manganese, copper, iron, zinc, and vitamins B. Enhanced with highly nutritious spinach, this recipe for stuffed sweet potatoes is definitely a keeper.

Preheat the oven to 400° F (204°C). Wash the sweet potatoes and dry well. Using a fork, poke several hole in each potato. Then place them on a baking sheet and bake for 40 minutes or until tender.(45 minutes)
In the meantime, saute the onions until translucent.
Add the garlic and saute it for about a minute until fragrant. Then add the cumin, turmeric, tomato paste, and water. Mix well.
Add the chickpeas and mix well. Let it simmer for a few minutes until everything is coated with the sauce.
Finally, add the spinach, give it a mix, and let it cook for one more minute.
Take the sweet potatoes out of the oven and place them on a dish. Using a knife, cut a slit lengthwise in each potato and stuff them with the chickpea spinach mixture. Serve right away and enjoy!(2 minutes)