This easy vegetarian meal is packed with protein and just the right amount of spice.
Here’s an easy, deeply satisfying vegetarian meal that requires minimal effort.
Split open and lightly mash fluffy baked sweet potatoes before filling them with cinnamon and cumin-spiced chickpeas.
Photo: Caitlin Bensel
Play with flavor variations by mixing and matching any herbs you have on hand.
Try basil and parsley, dill and chives, or tarragon on its own for an unexpected twist.
Prick potatoes all over with a fork and place on a baking sheet.
Bake on center rack until very tender, 45 to 60 minutes.
Bake on top rack until chickpeas are fragrant and warmed through, about 12 minutes.
Add parsley, chives, and remaining 1 tablespoon oil to chickpeas on baking sheet.
Cut a slit lengthwise down the center of each potato, leaving ends intact.
Pull potatoes open and fluff with a fork.
Top with chickpea mixture and a dollop of spiced yogurt; serve.
