Chickpea Spinach Stuffed Sweet Potatoes

Instructions

1. 1

   In the oven at 375, bake Sweet Potatoes for 45-50 minutes.

2. 2

   While Potatoes are baking, in a bowl add Chickpeas, 1.5 Tablespoons of Kosterina Spicy EVOO, Cumin, Paprika, Salt, and Pepper.  Mix to combine before adding chickpeas to a parchment lined baking sheet.  Bake at 375 for 25 minutes, until crispy.

3. 3

   When there is about 10 minutes of baking time left on your oven, saute spinach in 1.5 tablespoons of Kosterina Spicy EVOO and sliced garlic. Season with a sprinkle of salt and pepper.  Saute until dark green in color.

4. 4

   Once Sweet Potatoes are out of the oven, cut them in half and use the back of a spoon to push down the middle of the potato to mimic a bowl to fill with your spinach and chickpeas.  

5. 5

   Top potatoes with Spinach, followed by chickpeas.  In a small bowl, mix together hummus and water to make the dressing.  Drizzle on top of potato and serve.