Spiced Chickpea Smothered Sweet Potato

Original Source: Good Life Eats

Makes: 2 Servings

Ingredients:

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 2 medium shallots
• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 2 whole cloves
• ½ teaspoon red pepper flakes
• 1 tablespoons smoked paprika
• ½ teaspoons salt
• 1 cup stewed tomatoes
• 2 tablespoons tomato paste
• ½-1 cup vegetable broth
• 2 cups chickpeas

Methods:

1. Preheat oven to 200˚C. Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45 minutes to an hour.
2. Add cumin and coriander seeds to a small dry pan. Over medium-low heat, lightly toast until fragrant, 3-4 minutes. Place in a mortar along with cloves and grind until large pieces are broken down. Combine with red pepper flakes, paprika, and salt; set aside.
3. In a medium pot, heat olive oil over medium heat. Mince shallot and add to pan, sautéing for translucent, 4-5 minutes. Stir in spices and cook for 1 minute more. Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth. Bring to a boil, reduce to a simmer and add chickpeas. Continue to simmer for at least 15 minutes or until sweet potatoes are done. Add more vegetable broth if desired.
4. To serve, place a slit in the top of the sweet potato and gently squeeze open. Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas. Ladle chickpea mixture over sweet potato and serve with a sprinkle of cilantro.

Southwest Loaded Baked Potato Skins

Original Source: Food Wanderings in Asia

Makes: 12 Skins

Ingredients:

• 6 medium potatoes
• 330 g lean beef mince
• 1 medium onion - finely chopped
• 3 cloves garlic - minced
• 125g (¾ cup) frozen corn
• 150g (¾ cup) black beans
• 1 large tomato - seeded
• 2 tbsp cilantro
• 1 tsp chilli powder
• ½ tsp paprika
• ¼ tsp cumin 
• sprinkle of cayenne
• salt and pepper to taste
• olive oil
• ¾ cup grated cheese

Methods:

1. Mix the chilli powder, paprika, cayenne and cumin in a small bowl. 
2. Heat a little bit of oil on a pan over medium heat. Brown the meat in the pan. Drain some of the fat and drippings from the meat in the pan. 
3. Add the onions and garlic. Cook until the onions are translucent. 
4. Add the tomatoes and cook for 1-2 minutes, then add the black beans, corn, spices, and cilantro. Gently stir to mix everything together. Season with salt and pepper. Cook for 5-7 minutes. Set aside.
5. Preheat oven to 200°C. Cover a baking sheet with foil. Lightly brush the foil with oil.
6. Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub the potatoes with oil. Arrange on a baking sheet and bake for 50 mins. until they are tender and the skins are crisp. Let them cool for a few minutes. 
7. Slice the potatoes lengthwise in half. Scoop out the insides and save for another time. Brush the skins and the insides lightly with oil. 
8. Flip the potatoes so that the skins face upwards. Bake for 10 minutes. Flip the potatoes over and bake for another 5-7 minutes until the edges get crisp with a nice brown colour.
9. Take them out and immediately fill the potato skins with the meat filling. Sprinkle grated cheese on top and put them back in the oven just long enough to melt the cheese.