Stuffed sweet potatoes with chickpeas, tomatoes, curry and feta

Ingredients for 4 servings:

• 2 sweet potatoes
• 75 g chickpeas from the can
• 75 g feta cheese
• 50 g tomatoes, dried in oil
• 1 tbsp curry powder
• 10 g Parmesan, more if necessary (see text on using leftovers)
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Pierce the sweet potatoes several times with a fork, wrap them in damp kitchen paper, and microwave on full power for 2 x 12 minutes (once on each side). Finely chop the feta and sun-dried tomatoes, mix with the chickpeas, curry, and Parmesan. Season with pepper. Halve the sweet potatoes, make a hollow, and fill with the chickpea mixture. Bake at 180°C for about 15 minutes. To use up leftovers: mash the scraped sweet potato mixture with a fork and mix with about another 10g of Parmesan. Form into balls and bake with the sweet potatoes.