Moroccan Sweet Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

1 medium eggplant (about 3-4 cups worth)

1 tbsp olive oil

4 garlic cloves

2 tbsp tomato paste

1/2 tsp cumin

1 tsp paprika

1 tbsp lemon juice

salt & pepper to taste

1/2 cup water

1 can chickpeas, drained and patted dry.

1/2 tbsp olive oil

1/2 tsp paprika

1/4 tsp salt

4 sweet potatoes, cut in half lengthwise

1/4 cup tahini

1/4 cup pomegranate seeds

bunch of cilantro, finely chopped

Directions

For the eggplant

Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Peel and chop the eggplant into cubes then scatter on the baking pan. Bake for about 30 minutes or until tender. Add the olive oil to a pan on medium-high heat, then add the garlic and let cook for 30 seconds. Add the eggplant, tomato paste spices and lemon juice and mix together until combined, then add the water. Let cook on low heat for 10 minutes, using a fork to mash the eggplant.

For the chickpeas

Toss the chickpeas with the olive oil, paprika and salt then place on a baking pan. Place in the oven at 400 degrees F and bake for 30 minutes until crispy.

For the sweet potatoes

Place the sweet potatoes on a separate baking pan face down and place in the oven at 400 degrees F for 30 minutes, or until soft. (The sweet potatoes and chickpeas can go in the oven together and will take approx. the same time to cook.)

Putting it all together:

Mash the sweet potatoes with a fork, then top with the eggplant, roasted chickpeas, tahini, pomegranate seeds and cilantro.

Nutrition

• Serving Size: 1 stuffed potato
• Calories: 450
• Total Fat: 17g
• Saturated Fat: 2g
• Total Carbohydrate: 71g
• Dietary Fiber: 19g
• Total Sugars: 16g
• Protein: 17g