CHEESY BAKED POTATO

You will need:

Ingredients:

For the Baked Sweet Potatoes:

- 1-2 large sweet potatoes

- Olive oil

- Salt and pepper, to taste

For the Curried Chickpeas:

- 1 can chickpeas, drained and rinsed

- 1 teaspoon olive oil

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 tablespoon curry powder

- 1/2 teaspoon ground cumin

- 1/2 teaspoon ground coriander

- 1/4 teaspoon cayenne pepper (optional, for heat)

- 1 can diced tomatoes

- Salt and pepper, to taste

- Fresh parsley, chopped (for garnish)

-Broccoli

- Salt and pepper, to taste

- 1/2 cup shredded mozzarella cheese

Instructions:

1. Bake the Sweet Potatoes:

   - Preheat your oven to 200°C

   - Wash and scrub the sweet potatoes, then pierce them several times with a fork.

   - Rub each sweet potato with a little olive oil and season with salt and pepper.

   - Place the sweet potatoes into tinfoil and cover them and let them bake for 45-60 minutes, or until they are tender and easily pierced with a fork and then take them out to let them cool for a bit.

2. Prepare the Curried Chickpeas:

   - While the sweet potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat.

   - Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

   - Add the minced garlic and cook for another minute until fragrant.

   - Stir in the curry powder, cumin, coriander, and cayenne pepper, and cook for 1 minute to toast the spices.

   - Add the drained chickpeas and diced tomatoes to the skillet. Stir well to combine.

   - Season with salt and pepper to taste.

   - Simmer the mixture for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

3. Steam the Broccoli:

   - Cover a pot with a lid and bring the water to a boil over high heat.

   - Once the water is boiling, carefully place the broccoli florets into the steamer basket.

   - Cover the pot with the lid to trap the steam

4. Assemble the Dish:

   - Once the sweet potatoes are done, remove them from the oven and let them cool slightly.

-Sprinkle the shredded mozzarella cheese

   - Cut each sweet potato open lengthwise and fluff the insides with a fork.

   - Spoon the curried chickpeas over the mozzarella and sweet potatoes.

-Return the sweet potatoes to the oven for a few minutes until the cheese is melted and bubbly.

5. Serve:

   - Serve the baked sweet potatoes with the curried chickpeas and melted mozzarella alongside the steamed broccoli.