stuffed sweet potatoes with chickpeas

So wird's gemacht:

1. Wash the sweet potatoes thoroughly and cut them in half lengthwise.
2. Preheat the oven to 200 °C (convection), score the sweet potatoes several times, and brush them with cooking oil. Place the sweet potato halves on a baking sheet lined with parchment paper and bake for 20–25 minutes, until tender.
3. Once the sweet potatoes are tender, remove them from the oven and carefully scoop out the flesh with a small spoon. Then let them cool briefly.
4. In a skillet, briefly toast the walnuts without oil, stirring constantly.
5. Rinse the chickpeas thoroughly and slice the scallions into rings.
6. Brush the hollowed-out sweet potatoes with Petrella Vegan Peppasweet, then top with the chickpeas and pomegranate seeds.
7. Finally, garnish with the walnuts and spring onion rings and enjoy while still warm.