Chickpea and Spinach Stuffed Sweet Potatoes

Chickpea and Spinach Stuffed Sweet Potatoes

 I made this for lunch and it was really Yummy, Chickpea and Spinach Stuffed Sweet Potatoes. This dish is a symphony of nutrients, combining the natural sweetness of sweet potatoes with the robust flavours of chickpeas and spinach. It’s an easy-to-make recipe that promises satisfaction and wholesomeness in every bite. Perfect for both a hearty lunch and a comforting dinner.

 Ingredients:

         •       Sweet potatoes, 4 medium-sized (about 200g each)

        •       Chickpeas, drained and rinsed, 1 can (400g/14 oz)

        •       Spinach, roughly chopped, 200g (7 oz)

        •       Olive oil, 2 tablespoons (30ml)

        •       Garlic, minced, 2 cloves

        •       Ground cumin, 1 teaspoon (5g)

        •       Paprika, 1 teaspoon (5g)

        •       Salt, to taste

        •       Black pepper, to taste

        •       Lemon, juice of 1

        •       Fresh coriander (cilantro), a handful, chopped

        •       Tahini, for drizzling (optional)

 Method:

•  Preheat your oven to 200°C (400°F). Prick the sweet potatoes all over with a fork, then bake them on a baking tray for about 45 minutes, or until tender all the way through.

• Meanwhile, heat the olive oil in a pan over medium heat. Add the minced garlic, cumin, and paprika, and sauté for a minute until fragrant.

• Add the chickpeas to the pan, tossing to coat them in the spices. Cook for a few minutes, then add the chopped spinach. Cook until the spinach has wilted, then remove from heat. Season with salt, pepper, and lemon juice to taste.

• Once the sweet potatoes are cooked, slice them open (careful, they’ll be hot!) and fluff up the insides with a fork.

• Spoon the chickpea and spinach mixture into each sweet potato, and then drizzle with tahini if desired. Garnish with chopped coriander before serving.

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