Chickpea & Spinach Stuffed Sweet Potatoes

Ingredients

• 4 medium Sweet Potatoes
• 1 can Chickpeas
• about 142 g Spinach
• 1/2 cup Sun-dried Tomatoes
• 2 cloves Garlic
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Wash sweet potatoes and pierce several times with a fork. Bake for 40-50 minutes, or until soft.
3. 3While sweet potatoes are baking, drain and rinse chickpeas.
4. 4Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant.
5. 5Add spinach and cook until wilted. Stir in chickpeas, sun-dried tomatoes, lemon juice, salt, and pepper.
6. 6Once sweet potatoes are cooked, slice them open lengthwise. Spoon the chickpea mixture into the sweet potatoes.
7. 7Serve immediately.

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