Mediterranean Stuffed Sweet Potatoes With Crispy Chickpeas
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
692 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Mediterranean Stuffed Sweet Potatoes With Crispy Chickpeas
Description
Mediterranean Stuffed Sweet Potatoes With Crispy Chickpeas starts with halved sweet potatoes rubbed with olive oil and roasted cut-side down until tender. Chickpeas tossed in olive oil and warm spices including cinnamon, smoked paprika, garlic powder, cumin, and salt are baked alongside the potatoes until crisp.
After roasting, the potatoes are slightly opened to form a cavity for stuffing. The crispy chickpeas and diced tomatoes fill the potatoes, which are then topped with a sauce made from hummus, lemon juice, dill, and garlic thinned with water to pourable consistency. Parsley adds fresh garnish and additional herbaceous notes.
This dish combines sweet, earthy potato flesh with spiced crunchy chickpeas and a creamy sauce, making it suitable as a main vegetarian meal or a flavorful side. The preparation requires baking but no complex techniques, providing a textured and flavorful dish.
Ingredients
Potatoes
- 2 medium sweet potato
- 2 Tbsp olive oil divided, 30 mL
- 1 oz can chickpeas drained and patted dry, 425 g
- ½ tsp cumin
- ½ tsp cinnamon
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ cup tomato finely diced
- ¼ cup parsley chopped, fresh
Sauce
- ½ cup hummus 120 g
- 1 Tbsp lemon juice 15 mL
- 1 tsp dill dried
- 1 clove garlic minced
- water to thin
Instructions
- Potatoes: Preheat oven to 400°F (204°C). Cut potatoes in half, lengthwise. Rub with 1 Tbsp oil and place face down on a large rimmed baking sheet.
- Chickpeas: Stir to combine chickpeas with remaining 1 Tbsp oil, spices, and salt. Spread onto the same baking sheet as the potatoes.
- Bake: 25 minutes, or until potatoes are fork tender and chickpeas are crisp.
- Sauce: Stir to combine all Sauce ingredients, adding a bit of water to thin it into a sauce.
- Serve: Use a knife to slightly open each potato half. Spoon in chickpeas and tomatoes, drizzle with sauce, and garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 692kcal | 35% |
| Carbohydrates | 111.5g | 37% |
| Protein | 16.9g | 34% |
| Fat | 22.4g | 34% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 0mg | 0% |
| Sodium | 1020mg | 43% |
| Potassium | 2388mg | 51% |
| Fiber | 21.2g | 85% |
| Sugar | 2.5g | 5% |
| Calcium | 135mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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