If super simple recipes with BIG flavour are your thing, then look no further than this chickpea stuffed sweet potato recipe!
Preheat the oven to 180 or 160C for fan assisted ovens. In a bowl, combine the chickpeas, oil, cumin, smoked paprika and coriander. Place the coated chickpeas on to a baking tray and roast for 15 minutes. Carefully remove from the oven, move the chickpeas around and return to the oven for 20 minutes then leave to cool.
Increase the oven heat to 200C, place foil on a baking sheet and use a fork to poke holes into the sweet potatoes. Roast for 40 to 50 minutes or until soft inside.
Slice open the sweet potatoes and serve with roasted chickpeas on top, sprinkle with spring onions and jalapeno peppers and drizzle with a yoghurt of your choice.