- 2
- 10 mins
- 90 mins
Ingredients
- 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
Preparation
Step 1
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.