Yield: 2
Chickpea-Stuffed Sweet Potatoes
This dish is not only delicious but also a great source of fiber, vitamins, and minerals. It's a perfect option for a wholesome and filling meal, whether you're a vegetarian or simply looking for a nutritious meatless dish. Enjoy!
Prep Time
5 minutes
Cook Time
50 minutes
Total Time
55 minutes
Ingredients
- 2 sweet potatoes, baked or microwaved
- For the Chickpea and Vegetable Stuffing:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 small onion, diced
- 1 cloves garlic, minced
- 1 cups fresh spinach leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and black pepper to taste
- Olive oil for sautéing
- Fresh cilantro or parsley for garnish (optional)
Instructions
For the Chickpea and Vegetable Stuffing:
- In a large skillet, heat some olive oil over medium heat.
- Add the diced onion and garlic to the skillet and sauté for 2-3 minutes until they become fragrant and translucent.
- Stir in the diced red and yellow bell peppers and cook for another 2-3 minutes until they start to soften.
- Add the ground cumin, smoked paprika, ground coriander, salt, and black pepper to the skillet. Stir well to coat the vegetables with the spices.
- Add the drained and rinsed chickpeas to the skillet. Cook for an additional 2-3 minutes to heat the chickpeas through.
- Stir in the fresh spinach leaves and cook for 1-2 minutes until they wilt and become tender.
- Taste the chickpea and vegetable stuffing and adjust the seasonings if needed.
To Serve:
- Carefully slice open each baked sweet potato lengthwise.
- Fluff the insides of the sweet potatoes with a fork to create space for the stuffing.
- Generously spoon the chickpea and vegetable stuffing into each baked sweet potato.
- Garnish with fresh cilantro or parsley if desired.
- Serve your Baked Sweet Potatoes with Chickpea and Vegetable Stuffing hot as a wholesome and satisfying main dish.
