Sweet potatoes stuffed with escarole, raisins, crispy chickpeas, and pomegranate
Instructions
Rinse the sweet potatoes, cut them in half lengthwise, and season them with 2 tablespoons of extra virgin olive oil, salt, and pepper. Place the sweet potatoes on a baking sheet lined with parchment paper, with the cut side facing down; bake in a preheated oven at 180°C for about 35–40 minutes, turning them halfway through, or until they are thoroughly cooked.
Drain and rinse the chickpeas from the jar, then season them with a couple of tablespoons of extra virgin olive oil, a crushed garlic clove, paprika, and salt and pepper to taste.
Bake the chickpeas in a preheated oven at 180°C for about 20 minutes, or until crispy.
Prepare the escarole: slice the shallot and add it to a non-stick skillet with 2 tablespoons of extra virgin olive oil and a clove of garlic in its skin; after 2–3 minutes, add the escarole, well-washed and roughly chopped.
Add the vinegar, salt, and pepper, and continue cooking for about 10 minutes, or until the escarole is well wilted; at the end of cooking, add the raisins, which have been previously soaked in water and well squeezed.
Take the potatoes, scoop out the insides slightly, and fill with the cooked escarole and crispy chickpeas; return to a preheated oven at 180°C for about 5 minutes.
Finally, top with pomegranate seeds.
