Bake em, stuff em, serve em up with a salad. Tweak till you repeat your recipe!
INGREDIENTS – PREHEAT OVEN to 400 F
1 tablespoon Coconut oil
1 tablespoons minced garlic
1 cup chickpeas soaked overnight in water
3 teaspoon cumin
1 teaspoon paprika
1 teaspoon sea salt
1/2 cup water
4 sweet potatoes cut in half lengthwise
1 tablespoon Maple Syrup
6 Zucchinis hallowed out baked, smashed, mixed with garlic and chickpeas
1/2 cup of pomegranate seeds
SPUD STUFFING: Slice zucchini in half, scoop out insides and bake for about 10 minutes. Add coconut oil to a pan + garlic and cook on MED HIGH for 30 seconds. Add baked zucchini + spices + maple syrup + water to the mix and cook on low heat for 10 minutes. Use fork to mash together in pan.
BAKE CHICKPEAS: Swirl soaked chickpeas in coconut oil with paprika + salt and place smothered chickpeas on a lined baking pan. Bake at 400 F for 30 minutes until crispy.
BAKE SPUD: On separate sheet bake halved sweet potatoes face down and BAKE at 400 F for 30 minutes. Potatoes and chickpeas in oven together. Remove sheets from oven. Mash sweet potatoes with fork. Fill with zucchini mix, roasted chickpeas. Drizzle with pomegranate seeds and trim with cilantro.