Chickpea-stuffed sweet potatoes
This simple, nutrient-packed dish is rich in fibre, plant-based protein, and beta-carotene from sweet potatoes, plus healthy fats from tahini. It’s satisfying, super adaptable, and works as a wholesome main or a beautiful side for sharing. Naturally gluten-free and easy to make dairy-free.
Serves 2
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients
2 medium sweet potatoes
400g chickpeas, drained and rinsed
1½ tbsp olive oil (plus extra for drizzling)
½ medium white onion, diced
2 garlic cloves, crushed
50g fresh spinach, washed and well drained
25g pomegranate seeds
For the dressing:
75g Greek yoghurt (or coconut yoghurt for dairy-free)
1 tbsp tahini
Juice of ½ lemon
Freshly ground black pepper
Method
Step 1
Preheat oven to 180°C (fan) / 200°C (conventional) / 400°F. Place the sweet potatoes directly on a baking tray and roast for 40–45 minutes until skins are taut and the flesh is soft. Test with a knife—it should slide in easily.
Step 2
Halfway through the potato cooking time, spread chickpeas on a baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 20–30 minutes until lightly crisp but not hard. Shake the tray halfway for even cooking.
Step 3
While chickpeas cook, heat ½ tbsp olive oil in a frying pan. Add onion and cook until softened. Stir in garlic and cook for another minute. Add roasted chickpeas to the onion and garlic mixture. Stir in spinach and cook briefly until just wilted. If using freshly washed spinach, be sure to drain any excess moisture.
Step 4
To make the dressing, mix the yoghurt, tahini, lemon juice, and black pepper. Add a splash of water if it starts to stiffen up.
Step 5
Cut open each sweet potato and gently squeeze to create a pouch. Fill with the chickpea-spinach mixture, drizzle with dressing, and scatter with pomegranate seeds.
Sharing option: If you prefer to serve this as a side dish or sharing platter, allow roasted potatoes to cool slightly, then slice them into 1cm thick rounds. Arrange overlapping in a serving dish, spoon chickpea mixture over, drizzle dressing, and top with pomegranate seeds.
