Start by baking or steaming the sweet potato until it is tender. If baking, preheat your oven to 400°F (200°C), wrap the sweet potato in foil, and bake for about 45 minutes, or until soft. If steaming, place in a steamer basket for 20-30 minutes. Let it cool before peeling and chopping into bite-sized pieces.
While the sweet potato is cooking, open the can of chickpeas and rinse them thoroughly under cold water. This helps remove excess sodium and improves their texture.
In a medium-sized mixing bowl, combine the rinsed chickpeas, chopped sweet potato, minced garlic, cayenne pepper, ground cumin, ground coriander (if using), sea salt, and freshly ground black pepper. Gently mix until everything is well-coated with the spices.
Fold in the minced fresh parsley to add a burst of color and flavor to the mixture. This will enhance the overall taste and provide a fresh aroma.
Divide the mixture into meal prep containers. This recipe makes about four servings, perfect for lunch or dinner throughout the week. Store in the fridge for up to five days.
