Chickpeas (canned, drained): 120g (1/2 cup), Sweet potato: 200g (1 large), Spinach: 60g (2 cups, fresh), Onion: 30g (1/5 cup, diced), Garlic: 3g (1 clove, minced), Za’atar: 2g (1/2 tsp), Smoked paprika: 1g (1/4 tsp), Sumac: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Lemon juice: 5ml (1 tsp), Unsweetened soya yogurt: 30g (2 tbsp), Feta cheese (reduced-fat): 15g (1 tbsp, crumbled), Fresh mint: 5g (1 tbsp, chopped), Salt and black pepper: to taste
1. Preheat the oven to 180°C (360°F), prick 200g sweet potato a few times with a fork and bake on a tray for 40-45 minutes until soft. 2. Meanwhile heat 5ml olive oil in a skillet over medium heat, add 30g diced onion and cook for 3 minutes until translucent, add 3g minced garlic and cook for 30 seconds, stir in 120g chickpeas with 2g za’atar, 1g smoked paprika, 1g sumac, salt and black pepper to taste, cook for 4-5 minutes until chickpeas are golden and fragrant 3. Add 60g fresh spinach and stir until wilted, remove sweet potato from oven, slice open and gently mash the inside with a fork, stuff with the warm chickpea-spinach mixture, top with 30g unsweetened soya yogurt, 15g crumbled feta, and 5g chopped fresh mint, drizzle with 5ml lemon juice and serve warm.
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