MOB's Curried Chickpea Stuffed Sweet Potatoes
Preheat your oven to 180°C/356°F.
In another pan heat a drizzle of olive oil and grate in the ginger, garlic and 2 tbsp of curry powder to create a paste. Add the chickpeas and give them a stir to coat. Next, add the coconut yoghurt, a large handful of spinach and the finely chopped coriander (saving some for garnish). Squeeze in the juice from the whole lime and season to taste. Cook for about 3 minutes, stirring often.
Once the chickpea sauce has been made, cut the baked sweet potatoes in half and generously fill them with the mixture. Sprinkle the remaining coriander and a handful of pomegranate seeds on top. Finally, add a dollop of yoghurt and the crispy shallots then repeat for your MOB. Tuck into this delicious dish! Enjoy!