Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms

Ingredients for Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms

• 2 (425g) cans chickpeas, drained, rinsed, patted dry

• 230g button mushrooms, quartered (about 525g )

• 2 teaspoons curry powder

• 1/2 teaspoons ground cumin

• 5 tablespoons olive oil, divided

• 1 1/2 teaspoons kosher salt, divided

• 4 medium sweet potatoes (about 250g each)

• 140g baby spinach (about 4 packed cups)

• 2 limes

• 120ml Greek-style plain full- or low-fat yoghurt

• 1/2 cup coarsely chopped coriander, plus whole leaves for serving

Preheat oven to 232°C. Toss chickpeas, mushrooms, curry powder, cumin, 2 tablespoons oil, and 3/4 teaspoons salt on a rimmed baking sheet. Divide mushrooms and chickpeas into separate piles and spread in a single layer.

Cut potatoes in half lengthwise. Rub with 1 tablespoon oil and 1/2 teaspoons salt and transfer cut side down to another rimmed baking sheet.

Roast vegetables and potatoes, rotating pans halfway through and arranging spinach over vegetables during the last 2 minutes of cooking, until chickpeas are golden brown and crisp and potatoes are fork-tender, about 25 minutes.

Meanwhile, juice limes to yield 90ml juice. Blend yoghurt, 4 tablespoons lime juice, and 1/2 cup chopped coriander in a blender until smooth.

Transfer spinach, mushrooms, and chickpeas to separate bowls. Transfer potatoes to a serving platter. Using the back of a spoon, gently push down in centre of potato halves to create a divot.

Spoon vegetables into divots, then top with yoghurt sauce and coriander leaves.

Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.

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