Coronation Chickpea Stuffed Sweet Potatoes
Preheat the oven to 400F / 200C / 180 fan.
Prick the sweet potatoes with a fork and rub with a little olive oil. Place on baking tray lined with greaseproof paper. Bake for 45 – 50 mins (depending on the size) or until soft.
Add Cocos Organic light coconut yoghurt, half the mango, spices, lemon, coconut aminos or soy sauce and pepper to a blender and blitz until smooth. Taste and adjust the salt and spices to your liking.
Add chickpeas to a mixing bowl with the rest of cubed mango, almonds, raisins and coriander. Toss with the coronation sauce. Chill in fridge whilst the potatoes cook (this will thicken the sauce).
Stuff coronation chickpeas into potatoes and serve with more coriander. Option to warm the filling if you prefer in a pan for 1 – 2 minutes.
6 medium sweet potatoes
Drizzle of extra virgin olive oil
2 tins chickpeas, drained + rinsed (800g)
3/4 cup Cocos Organic light coconut yoghurt
1 ripe mango, peeled and diced into small cubes
1/3 cup flaked almonds (40g)
1/4 cup raisins (35g)
1 tbsp coconut aminos or tamari soy sauce
3/4 tbsp curry powder
1 tbsp lemon juice
1 tsp garam masala
1/4 tsp cayenne or pinch of chilli powder to taste
Handful fresh coriander, chopped
Cracked black pepper to taste
Option to add salt