Chickpea Stuffed Sweet Potatoes

Chickpea Stuffed Sweet Potatoes with Spicy Tahini Sauce

This recipe is a delicious and satisfying vegetarian meal packed with protein and flavor. Roasted chickpeas and a creamy tahini sauce complement the naturally sweet potato for a complete and balanced dish.

Ingredients:

• For the Sweet Potatoes:
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
• For the Chickpeas:
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon ground coriander
  • Salt and freshly ground black pepper to taste
• For the Tahini Sauce:
  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1-2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
• For Serving (Optional):
  • Chopped fresh cilantro
  • Chopped red onion
  • crumbled feta cheese
  • Avocado slices

Cooking Guide:

1. Preheat the oven to 400°F (200°C). Wash and pierce the sweet potatoes all over with a fork. Rub them with olive oil, then sprinkle with cumin, paprika (if using), garlic powder, salt, and pepper.
2. Roast the sweet potatoes for 45-50 minutes, or until tender when pierced with a fork.
3. While the sweet potatoes roast, prepare the chickpeas. In a medium bowl, toss the chickpeas with olive oil, cumin, chili powder, paprika (if using), coriander, salt, and pepper. Spread the chickpeas on a baking sheet and roast for 20-25 minutes, or until crispy.
4. Prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, water, garlic, olive oil, salt, and pepper until smooth and creamy. Add more water or olive oil for a thinner consistency, if desired.
5. Assemble the stuffed sweet potatoes. Once the sweet potatoes are cooked, carefully cut them open lengthwise and fluff the flesh slightly with a fork. Divide the chickpeas between the sweet potatoes.
6. Drizzle the tahini sauce generously over the stuffed sweet potatoes. Garnish with chopped cilantro, red onion, crumbled feta cheese, avocado slices, or any other desired toppings.

Tips:

• For a quicker weeknight meal, you can use pre-cooked chickpeas. However, roasting your own chickpeas allows for more control over the flavor and texture.
• Don’t overcrowd the baking sheet when roasting the chickpeas. This will prevent them from crisping up properly.
• To make the tahini sauce vegan, omit the feta cheese and use a vegan yogurt instead.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Feel free to experiment with different spices in both the chickpea and tahini sauce to customize the flavor profile to your preference.