Spices: ground cumin, onion powder, red pepper, salt, and pepper
Wash the sweet potato and add it to the oven, directly on the baking rack.
Cook it for around 40 minutes, or until it’s tender to the touch.
In the meantime, rinse and drain the chickpeas, and add them to a small bowl.
Drizzle olive oil, add the mozzarella, and all of the spices, and mix them nicely.
Once the sweet potato is ready, remove it from the oven to cool, but leave the oven on.
Carefully cut the sweet potato in half and scoop out the inside to make “boats.”
Leave 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
Stir in the inside of the sweet potato to the chickpeas-mix.
Place sweet potato boats face up on a baking sheet, and fill them with the mix.
Pop back in the oven to warm through, for 5-10 minutes.
Remove from oven and arrange on a serving platter.