Easy Chickpea Spinach Stuffed Sweet Potatoes (Print version)
Roasted sweet potatoes filled with crispy spiced chickpeas and wilted spinach, a simple plant-based dinner ready in about an hour.
# Ingredients:
For the sweet potatoes
01 -
4 medium sweet potatoes (about 8 oz each), scrubbed
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon kosher salt
For the filling
04 -
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
05 -
2 tablespoons olive oil
06 -
3 cloves garlic, minced
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
3 cups baby spinach
11 -
1 tablespoon fresh lemon juice
12 -
Salt and black pepper
For topping
13 -
2 tablespoons tahini, thinned with 1 teaspoon lemon juice and 1 tablespoon water
14 -
2 tablespoons chopped fresh parsley or cilantro
15 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat oven to 400°F. Pierce each potato a few times with a fork, rub with olive oil and salt, and place directly on the oven rack with a sheet of foil on the rack below to catch drips. Bake 45 to 55 minutes until a knife slides through the center easily.
02 -
While potatoes roast, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chickpeas, cumin, smoked paprika, and red pepper flakes. Cook undisturbed for 3 to 4 minutes until golden on one side, then stir and cook another 3 to 4 minutes.
03 -
Add the garlic to the pan and stir for 30 seconds until fragrant. Add the spinach and toss until just wilted, 1 to 2 minutes. Remove from heat, season with salt and pepper, and stir in lemon juice.
04 -
Split each potato lengthwise and fluff the flesh with a fork. Spoon the warm chickpea and spinach mixture over each potato. Drizzle with thinned tahini, sprinkle with herbs, and serve with lemon wedges.
# Good to know:
01 -
Best served warm while the chickpeas still have some crispness.
02 -
For extra crunch, toast the chickpeas on a baking sheet at 400°F for 15 minutes instead of using the skillet.