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Chickpea Curry-Stuffed Sweet Potatoes

Rated : 
 by 18 people
Makes: 4 servings Prep 20 mins Total Time 1 hr 10 mins View Nutrition Facts

Ingredients

  • 4 sweet potatoes (about 2 1/2 pounds total), scrubbed
  • 4 teaspoons  canola oil
  • 1 tablespoon  minced garlic
  • 2 teaspoons  minced ginger
  • 4 teaspoons  curry powder
  • 1 14.5-ounce can no-salt-added tomatoes
  • 1 cup  light coconut milk
  • 1 tablespoon  brown sugar
  • 1 tablespoon  apple cider vinegar
  • 1/2 teaspoon  salt
  • 6 cups  loosely packed baby spinach
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 1/4 cup  roughly chopped cilantro, plus leaves (optional)

Directions

1. Preheat the oven to 400 degrees . Place sweet potatoes on a rimmed baking sheet lined with aluminum foil and bake until soft, 60 to 70 minutes.

2. When sweet potatoes have about 15 minutes left to cook, heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute. Add curry powder and cook until fragrant, 15 to 30 seconds. Add tomatoes, coconut milk, brown sugar, vinegar and salt and bring to a simmer, scraping up any spices from bottom of skillet. Add spinach and cook, stirring occasionally, until bright green and wilted, about 3 minutes. Stir in chickpeas and cook until heated through, 1 to 2 minutes.

3. Split sweet potatoes down the middle and push sides to open them up. Stir chopped cilantro into chickpea mixture and ladle over sweet potatoes. Garnish with cilantro leaves if desired.

Chickpea Curry-Stuffed Sweet Potatoes
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