Chickpea Stuffed Sweet Potatoes

Written by Kajsa IngelssonDecember 8, 2018

Ok, I admit that this is far from the prettiest recipe I ever made. Like miles from it. But nevertheless, it was filled with nutrition, easy, tasty and kept me full for a long time, so who am I to judge my creation? It’s hard taking food pics and not eating when you are hungry fyi! So give these guys a chance even though they are ugly alright? 😉

Chickpea Stuffed Sweet Potatoes

30 min, serves 4

  • 4 sweet potatoes
  • 1 can garbanzo beans
  • Olive oil
  • 1 teaspoon of your favorite spices, I choose fresh oregano
  • 2 teaspoons turmeric
  • 1 tomato
  • 1 avocado

For the Sauce:

  • The juice from 2 lemons
  • 2 tablespoons tahini
  • 1 teaspoon granulated garlic
  • Salt and pepper
  • 2 tablespoons capers

Make it all come together:

  1. Preheat over to 400ºF (205°C).
  2. Line a baking sheet with baking paper.
  3. Wash and cut the sweet potato in half lengthwise, spread olive oil on the flat side, and place flat side down on the baking sheet.
  4. Place the potatoes in the oven.
  5. Drain and rinse the beans.
  6. In a small bowl, add the garbanzo beans with the dry spices, and mix well.
  7. Place in an oven safe baking dish and place in the oven.
  8. In the meantime, add all the sauce ingredients to a bowl and mix together with a spoon.
  9. After 25 min in total, remove potatoes and garbanzos from the oven. The potatoes should be fairly easy to pierce with a knife.
  10. Place on a plate, and scoop out some of the potato flesh with a spoon, making room for the chickpea filling. Save any scooped potato, it’s perfect to add to a salad or stew!
  11. Add the garbanzo beans, then the sauce and enjoy!