1 potato, baked
1 tablespoon olive oil
1 clove of garlic, sliced
Freshly cracked black pepper
1 teaspoon yellow curry
1/4 cup canned chickpeas, rinsed and drained
2 cups fresh spinach
Using a knife, cut the potato lengthwise and gently pull open. Using a fork, fluff the inside of the potato.
In a skillet, heat olive oil over medium heat. Add the sliced garlic and cook about 1 minute until crisp, turning halfway through. Remove to a paper towel to drain. Add the black pepper and curry to the skillet, and cook and stir until fragrant. Add the chickpeas and continue to cook until warmed through. Add the spinach, cover the skillet, and remove from heat. Let the chickpeas and spinach stand, covered, 1 minute.
Add the chickpea and spinach mixture to the baked potato. Season to taste with salt and black pepper. Top with reserved garlic chips and serve immediately.
Note: If your sweet potato is cold out of the fridge, wrap it in a paper towel and reheat in the microwave in 30-second intervals until just warm.