Sweet Potatoes

• 2-3 medium sweet potatoes, cut in half lengthwise, skin on
• 1 tablespoon olive oil
• Salt, to coat the sweet potatoes (see notes)

Chickpea Filling

• 1 shallot or 1/2 an onion, diced
• 4 garlic cloves, finely chopped
• 3 cups (2 14-ounce cans) chickpeas, drained and rinsed
• 2 teaspoons Ras el Hanout spice blend
• ¼ teaspoon black pepper
• 2 teaspoons maple syrup
• 1 tablespoon lemon juice
• 2-3 cups tender greens (baby spinach, arugula, or spicy salad greens)
• 1 tablespoon olive oil (for sautéing)

Herb Yogurt Sauce

• 1 ½ cup plain yogurt (full fat or plant-based such as Cocojun)
• ½ cup cilantro, finely chopped
• ¼ cup fresh mint, finely chopped
• 1 clove garlic, pressed or grated
• 2 green onions, finely chopped
• 1 tablespoon serrano chili or jalapeno chili, minced
• ¼ teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice (more to taste)
• ¼ – ½ teaspoon salt

To Serve

• Fresh cilantro
• Pomegranate seeds
• Sliced almonds