Description
Chickpea and Spinach Stuffed Sweet Potatoes are a delightful blend of flavors and textures, making them a perfect choice for any occasion. The sweet potatoes serve as a cozy vessel for a savory filling of chickpeas and spinach, creating a dish that feels both comforting and wholesome.
Ingredients
Scale
- 4medium sweet potatoes
- 2 tablespoonsolive oil
- 1small onion, diced
- 3cloves garlic, minced
- 1can (15 oz) chickpeas, drained and rinsed
- 4 cupsfresh spinach, roughly chopped
- 1 teaspooncumin
- 1 teaspoonpaprika
- Juice of1lemon
- ¼ cupvegetable broth
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 4 tablespoonstahini
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry the sweet potatoes, prick them with a fork, rub with olive oil, and sprinkle with salt.
- Heat olive oil in a skillet, sauté diced onion until translucent, then add minced garlic.
- Add chickpeas, cumin, and paprika to the skillet, cook for 2-3 minutes, and mash half of the chickpeas.
- Remove sweet potatoes from the oven, slice them lengthwise, and mash the insides.
- Stuff the sweet potatoes with the chickpea-spinach mixture, drizzle with tahini, and garnish with herbs.
- Return to the oven for about 10 minutes to warm through.
Notes
Choose firm sweet potatoes free of blemishes.
Adjust spices to taste.
Store leftovers in an airtight container for up to three days.
Feel free to customize the filling with other beans or grains.
Nutrition
- Calories: 350-400
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 55g
- Protein: 12-15g