Step 1: Prepare the Sweet Potato - Bake or steam the sweet potato. If baking, preheat the oven to 400°F (200°C). Prick the sweet potato with a fork, place it on a baking sheet, and bake for about 45-60 minutes until tender. If steaming, peel the potato, cut it into chunks, and steam until soft, about 15-20 minutes.
Step 2: Rinse the Chickpeas - While the sweet potato is cooking, open the can of chickpeas and rinse them thoroughly under cold water.
Step 3: Mix the Ingredients - In a large mixing bowl, combine the chickpeas, minced garlic, cayenne pepper, cumin, coriander (if using), sea salt, and black pepper. Toss everything together until the chickpeas are evenly coated with the spices.
Step 4: Add the Sweet Potato - Once the sweet potato is cooked and cool enough to handle, peel off the skin (if baked) and chop it into bite-sized pieces. Add the sweet potato to the bowl with the chickpeas and gently mix in the minced parsley.
Step 5: Taste and Adjust Seasoning - Give your dish a taste. Adjust the seasoning with more salt, pepper, or cayenne if you like it spicier.
Step 6: Store for the Week - Divide your mixture into meal prep containers. This dish can be served warm or cold.
