Ingredients

The following ingredients have 2 Servings
  • 2 medium sweet potatoes, preferably rounder
  • 1 tablespoons olive oil
  • 2 medium shallots
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 whole cloves
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoons smoked paprika
  • 1/2 teaspoons salt
  • 1 cup stewed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 to 1 cup vegetable broth
  • 2 cups chickpeas, drained and rinsed if using canned
  • Cilantro, to serve

Instruction

  • Preheat oven to 400˚.
  • Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork.
  • Place on a baking sheet and bake for 45 minutes to an hour.
  • Sweet potato should be tender.
  • Add cumin and coriander seeds to a small dry pan.
  • Over medium-low heat, lightly toast until fragrant, 3-4 minutes.
  • Place in a mortar along with cloves and grind until large pieces are broken down.
  • Combine with red pepper flakes, paprika, and salt; set aside.
  • In a medium pot, heat olive oil over medium heat.
  • Mince shallot and add to pan, sautéing for translucent, 4-5 minutes.
  • Stir in spices and cook for 1 minute more.
  • Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth.
  • Bring to a boil, reduce to a simmer and add chickpeas.
  • Continue to simmer for at least 15 minutes or until sweet potatoes are done.
  • Add more vegetable broth if desired.
  • To serve, place a slit in the top of the sweet potato and gently squeeze open.
  • Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas.
  • Ladle chickpea mixture over sweet potato and serve with a sprinkle of cilantro.