Baked Sweet Potato with Chickpea, Avocado, and Pomegranate Topping

Ingredients

• 4 sweet potatoes
• 2 avocados
• Feta cheese
• Arugula
• Pomegranate seeds
• Red onion
• 1 can of Darinne chickpeas (drained)
• 2 tablespoons of Colavita olive oil
• 2 tablespoons of Daaboul cumin
• 1 teaspoon sweet paprika
• 1 teaspoon hot paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Ready in

60 minutes

Directions

1. Cut the sweet potatoes in half lengthwise, coat with olive oil, and bake in a preheated oven at 200 degrees Celsius for about 45 minutes.
2. The chickpeas (drained) are browned in a frying pan, over low heat, together with 2 tablespoons of olive oil, cumin, sweet paprika, hot paprika, garlic powder, salt, and pepper. Let it cool down.
3. Mash the avocados together with salt and pepper until you get a smooth paste.
4. Remove the sweet potatoes from the oven. Mash the interior with a fork, then add the avocado topping, crumbled feta cheese, arugula, finely chopped red onion, and pomegranate seeds.