Vegan Stuffed Sweet Potatoes with Indian-Spiced Chickpeas
Ingredients
- Sweet potatoes
- Fresh cilantro
- Fresh mint
- Coconut yogurt or dairy-free yogurt alternative
Spiced chickpeas
- 1 14 oz. can of chickpeas
- 1/2 red onion, finely chopped
- 1 garlic clove, minced
- 1/2 inch ginger, minced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp black pepper
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- Salt to taste
- 1 small tomato, diced
- Lemon juice
Preparation
Bake the sweet potatoes ahead of time.
Make the chickpeas on the stove as a 15-minute job.
Blend the chutney using cilantro and mint.
Mix together the raita with coconut yogurt or any alternative.
Stuff the baked sweet potatoes with the spiced chickpeas and top with raita and green chutney.
Spiced chickpeas
Add 1 tablespoon avocado oil to a medium saucepan on medium heat.
Add onions and stir for a minute until translucent, then add garlic and ginger.
Continue stirring occasionally and add all the spices to the pan and mix well for 1 minute.
Add the tomato and let it incorporate with the spices in the center of the pan.
Add the chickpeas and cook for about 10-12 minutes.
Near the end, add a light squeeze of lemon juice, approximately 1 teaspoon.
