1 - 15 ounce can garbanzo beans (chick peas), drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons maple syrup
1/2 cup cilantro, chopped
2 scallions, diced
1/2 cup Greek yogurt, optional
Juice of 1 lemon, optional
1/2 teaspoon paprika or smoked paprika, optional
1. Pre-heat oven to 400°F. Arrange sweet potatoes on a rimmed baking sheet lined with parchment paper. Piece potatoes with a fork or knife to allow to steam to vent. Cook 40 minutes or until tender.
2. On a second sheet add the oil, onion, apple, and Moroccan seasoning. Mix well. Bake for 15 minutes or until onions are translucent. Remove pan from oven and stir in the garlic, garbanzo beans, salt, pepper, and maple syrup. Return to oven for 15 minutes.
3. To serve, slice sweet potatoes in half lengthwise. Top each half with a quarter of the garbanzo bean mixture, fresh cilantro and scallions.
4. Optional yogurt sauce- combine yogurt, lemon juice and paprika. Stir to combine. Drizzle over sweet potatoes.