Coronation Chickpea Stuffed Sweet Potatoes

• 6 medium sweet potatoes
• Drizzle of extra virgin olive oil
• 2 x 400g tins of chickpeas, drained + rinsed
• 3/4 cup Cocos Organic natural coconut yog
• 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

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 natural coconut yog, 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.