Moroccan Stuffed Sweet Potato Skins

• 2 whole Sweet Potato Skins
• 1 can (15 Oz. Size) Chickpeas
• 2 cloves Garlic, Finely Chopped
• 1 bunch Parsley
• 2 teaspoons Cumin
• 1 teaspoon Coriander
• 1 teaspoon Paprika
• 1/2 teaspoons Salt
• 1/2 teaspoons Cracked Black Pepper
• 1-1/2 ounces, weight Feta Cheese, Cut Into Cubes

1. Start off by preheating oven to 370u0b0F (180u0b0C).
2. Place sweet potatoes on a baking tray, cut a few shallow slits into them with a knife and place into the oven to roast for around 40 minutes.
3. Whilst the sweet potatoes are roasting, get a large bowl and add chickpeas, garlic, parsley, cumin, coriander and paprika. Mix well.
4. Remove sweet potatoes from the oven and cut in half horizontally. Scoop out the sweet potato, leaving about 2 cm of sweet potato attached to the skin. Cut the sweet potato into bite size pieces and mix into the chickpeas so that they are covered with the spices. Season with salt and pepper.
5. Take the contents of the bowl and spoon back into the sweet potato skins. Add cubes of feta and place back into the oven for 15 minutes. Then remove from the oven and serve hot!

skins, chickpeas, garlic, parsley, cumin, coriander, paprika, salt, pepper, cheese

Taken from tastykitchen.com/recipes/sidedishes/moroccan-stuffed-sweet-potato-skins/ (may not work)