Stuffed Sweet Potatoes With Curried Chickpeas And Mushrooms

• 2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
• 8 ounces button mushrooms, quartered (about 3 1/2 cups)
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 5 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 4 medium sweet potatoes (about 9 ounces each)
• 5 ounces baby spinach (about 4 packed cups)
• 2 limes
• 1/2 cup Greek-style plain full- or low-fat yogurt
• 1/2 cup coarsely chopped cilantro, plus whole leaves for serving

1. Preheat oven to 450u0b0F. Toss chickpeas, mushrooms, curry powder, cumin, 2 Tbsp. oil, and 3/4 tsp. salt on a rimmed baking sheet. Divide mushrooms and chickpeas into separate piles and spread in a single layer.
2. Cut potatoes in half lengthwise. Rub with 1 Tbsp. oil and 1/2 tsp. salt and transfer cut side down to another rimmed baking sheet.
3. 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.
4. Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 4 Tbsp. lime juice, and 1/2 cup chopped cilantro in a blender until smooth.
5. Transfer spinach, mushrooms, and chickpeas to separate bowls. Transfer potatoes to a serving platter. Using the back of a spoon, gently push down in center of potato halves to create a divot.
6. Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.
7. Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.

chickpeas, button mushrooms, curry powder, ground cumin, olive oil, kosher salt, sweet potatoes, baby spinach, limes, full, cilantro

Taken from www.epicurious.com/recipes/food/views/stuffed-sweet-potatoes-with-curried-chickpeas-and-mushrooms (may not work)