Sweet potatoes stuffed with chickpeas

Preheat the oven to 180 degrees. Cut the sweet potatoes in half and make stripes down the center. Sprinkle with EVOO and bake for 20 minutes.

While the sweet potatoes are roasting. Fry with a spoonful of EVOO, two cloves of garlic and half an onion. When they are golden brown, add the chopped spinach, the diced tomato and the chickpeas (previously rinsed). Season with salt and pepper and add pepper, chilli and basil.

Remove the sweet potatoes from the oven, scoop out all the pulp and mix with the chickpeas. Fill the sweet potatoes with the mixture and sprinkle some grated cheese. Put in the oven for 15 minutes to gratinate and it's ready.