Chickpea Stuffed Sweet Potatoes

Chickpea Stuffed Sweet Potatoes

Baked potatoes are definitely under-rated. They make such an amazing base and the toppings you can add are endless — we've added lots of topping ideas below but mix & match it however you want! These would be amazing for a casual dinner party. Just bake some potatoes and stack the table full of all the amazing toppings for your guests to assemble.


If you prefer, use regular white potatoes for this recipe. Sweet potatoes seem to have gained this this superior status causing people to avoid other types of potatoes. Nutritionally, there isn't much of a difference so pick which ever flavour you prefer. One of the biggest differences is down to the colour of sweet potatoes. Their amazing orange colour is due to vitamin A which is important for growth, vision, reproduction and immunity. Maybe you've been totally scared off all types of potatoes because they're a rich source of carbohydrates. This is a good thing! Your body wants you to eat carbohydrates, especially from nutritious sources like potatoes. And because they also contain fibre your body digests it more slowly and your blood sugar won't jump right up.  So yes, skip the burger buns and cake but dig into that bowl of potatoes! 

 

Ingredients:

Baked potatoes

  • 2 medium sweet potatoes
  • 1 TBSP olive oil

Smashed Chickpeas

  • 200g chickpeas (1/2 tin — or use the whole tin and keep the leftovers for salads)
  • 1 TBSP olive oil
  • ½ red onion, diced
  • 2 garlic cloves, minced
  • 1 TBSP za'atar
  • 1 tsp cumin
  • 1 tsp sumac
  • pinch of salt and pepper

Guacamole

  • 1 avocado
  • juice of ½ lemon
  • juice of ½ lime
  • handful of fresh coriander (chopped)
  • pint of salt

Tahini dressing

  • 4 TBSP tahini
  • juice of ½ lemon
  • 1 TBSP maple syrup/honey
  • 3 TBSP warm water
  • pinch of salt

Pickled radish & red onion

*you can make this in advance and store it in the fridge

  • 10 radish
  • ½ red onion
  • 1 TBSP maple syrup/honey
  • 100ml apple cider vinegar
  • 50ml water
  • 2 tsp salt

 

Instructions:

Baked potatoes

  • Preheat the oven to 200°C.
  • Wash the potatoes thoroughly and pat dry.
  • Coat the potatoes with the olive oil — we like to use our hands to coat them evenly.
  • Using a fork, pierce each potato ~12 times.
  • Line a baking tray with tin foil and place the potatoes on top.
  • Bake in the oven for ~45 minutes. Prep the toppings while you wait.
  • Slice the potatoes lengthways and you're ready for some toppings!

Smashed chickpeas

  • On a medium heat, heat the olive oil in a pan.
  • Add the onions and leave to sauté for ~3 minutes.
  • Then add the garlic and cook for a further 2 minutes.
  • Drain and rinse the chickpeas and add them to the pan.
  • Then add in all of the spices and seasonings.
  • Cook for ~8-10 minutes.
  • Roughly smash the chickpeas.

Guacamole

  • Half the avocado and destone it. Scoop the flesh out into a bowl using a spoon.
  • Add the lemon, lime, coriander and salt to the bowl and mash with a fork. Keep it slightly chunky if you'd like or keep mashing until almost smooth.
  • Taste the guacamole and season with more lemon/lime juice and salt if required.

Tahini dressing

  • Combine the tahini with the lemon juice, maple and salt. Whisk together.
  • Slowly whisk in the water until you get the desired consistency.

Pickled radish & red onion

  • Thinly slice the radish and red onion and add to a bowl.
  • Mix in the salt and maple syrup and leave for 10 minutes.
  • Warm the water and apple cider vinegar in a pan and pour over the radishes and onion.
  • Mix well and leave to cool for 20 minutes.