Stuffed Sweet Potatoes

Ingredients

• 14 medium sweet potatoes
• 22 tbsp olive oil
• 33 cloves garlic, minced
• 41 medium onion, diced
• 52 cups fresh spinach
• 61 3/4 cup cooked chickpeas (from 3/4 cup dried, organic)
• 71/2 cup organic coconut milk (carton style)
• 81 tsp ground cumin
• 91/2 tsp paprika
• 101/2 tsp sea salt
• 111/4 tsp black pepper

Instructions

1. 1

   Wash sweet potatoes and pierce with a fork, then rub with olive oil and bake at 425°F until soft and easily pierced.

2. 2

   While potatoes bake, sauté chopped garlic and onions in a pan until fragrant and translucent.

3. 3

   Add spinach and chickpeas to the pan, stirring until spinach wilts and chickpeas are heated through.

4. 4

   Pour in coconut milk and sprinkle with your favorite spices, simmering until the mixture is slightly thickened.

5. 5

   Split open the baked sweet potatoes and generously fill with the spinach and chickpea mixture.

6. 6

   Serve immediately, garnishing with additional spices or fresh herbs if desired.