Stuffed Sweet Potatoes
2 x large sweet potatoes, halved.
400g x can of chickpeas, drained then rinsed.
1 x cup cooked quinoa. ½ x cup onion, diced.
1 tablespoons olive oil. ½ x tsp cumin
½ x tsp paprika
Sprinkle of parsley
Garden salad to serve.
1. Pre-heat oven to 190 degrees. Line baking tray with baking paper. Wrap sweet potato halves in foil and place on the baking tray. Allow to cook for 60-75 minutes, until the inside is soft. Set aside and allow to cool for 15 minutes.
2. Add remaining oil to a seperate saucepan. Add onion and allow to slightly brown. Add chickpeas. Cook for 2 minutes before combining with spices. Allow to cook for a further 3 minutes. Set aside in a bowl to serve. 3. Scoop out 1/3 of sweet potato from each half. Layer with 1/4 x cup cooked quinoa, then 100g spiced chickpeas. Sprinkle with parsley before serving.