Recipes · Main dishes
Stuffed Sweet Potatoes with Chickpeas
AI-written · not yet kitchen-tested
How long the sweet potatoes take depends entirely on their thickness: start testing with a knife after 45 minutes, and they are done when it slides to the center without resistance. The chickpeas are patted dry first so that they brown in the pan instead of steaming.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 4 sweet potatoes about 10 oz (300 g) each, scrubbed
- 2 tbsp olive oil
- 1 red onion finely diced
- 2 clove garlic minced
- 1 tsp ground cumin ground
- 0.5 tsp ground cinnamon ground
- 1 tsp sweet paprika
- 2 can canned chickpeas 15-ounce (400 g) cans, rinsed, drained and patted dry
- 200 g (7.1 oz) cherry tomatoes halved
- 1 tbsp lemon juice
- salt to taste
- 200 g (7.1 oz) plain whole-milk yogurt unsweetened
- 1 clove garlic pressed
- 1 tbsp lemon juice
- 0.5 bunch flat-leaf parsley chopped, half of it for the yogurt
Method
- Preheat the oven to 400 °F (200 °C), regular bake (top and bottom heat, no fan). Scrub the sweet potatoes, rub them dry, prick them all over with a fork and set them on a baking sheet lined with parchment paper.
- Bake for 50 to 60 minutes, until the skin wrinkles slightly and a knife slides to the center without resistance. Thinner potatoes finish earlier, so do the first test after 45 minutes.
- Meanwhile, dice the onion, chop the garlic, rinse and drain the chickpeas and pat them dry with paper towels. Halve the cherry tomatoes.
- Heat the oil in a skillet over medium heat and cook the onion for 4 minutes. Toast the garlic, cumin, cinnamon and paprika for 30 seconds. Add the chickpeas and fry for 8 minutes, until they take on a little color, flattening a few with the spatula. Cook the tomatoes with them for 2 minutes and season with lemon juice and salt.
- Stir the yogurt with the garlic, lemon juice and a pinch of salt and fold in half of the parsley.
- Cut each sweet potato open lengthwise without cutting all the way through, press the halves apart a little with two forks and fluff up the flesh. Top with the chickpea filling, spoon the lemon yogurt over it and sprinkle with the remaining parsley.
Tip: Very thick potatoes can be halved lengthwise first and baked cut side down, which gets them done noticeably sooner. Do the first knife test after about 35 minutes.
Tip: The filling can be made the day before and reheated in a skillet, so only the sweet potatoes need to be baked fresh.