Ethiopian Sweet Potato Fonio Tacos By Full Of Plants

• 1 small sweet potato (about 2 cups diced)
• 1 15-ounce (425g) can chickpeas, drained and rinsed
• 1 tbsp (15ml) maple syrup
• 1 tbsp (15ml) olive oil
• 1 tsp berbere spice blend (see notes)
• 1 tbsp (15ml) oil
• 1 leek, minced
• ½ cup fonio (or use quinoa)
• 2 cups (470ml) water
• 3 tbsp tomato paste
• 1 and ½ tsp berbere spice
• 6 taco shells (or small tortillas)

Mint Yogurt Sauce

• ⅓ cup (100g) non-dairy unsweetened yogurt
• 1 tbsp (15ml) lemon juice
• ¼ tsp salt
• 3-4 fresh mint leaves, finely minced

To make your own berbere spice blend, mix together:

• 3 tablespoon ground chili
• 3 tablespoon smoked paprika
• 1 tsp garlic powder
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground coriander
• ½ tsp turmeric
• ½ tsp ground fenugreek
• ½ tsp dried basil
• ¼ tsp cinnamon
• ¼ tsp ground cumin