Stuffed Sweet Potatoes with Mexican Spiced Chickpeas
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
This recipe is brought to life with our delicious and aromatic spices; coriander, cumin, paprika and garlic. The chickpeas add a filling, high protein element to the meal, and its all served in a hearty roasted sweet potato, what's not to love!
Ingredients
-
200g or 1 cup chickpeas, cooked
- 4 small sweet potatoes (approximately 300g per potato)
-
4g or 2 tsp ground coriander
-
8g or 2 tsp garlic flakes
-
3g or 1 tsp smoked paprika
-
3g or 1 tsp sweet paprika
-
3g or 1 tsp ground cumin
- 3g or ¼ tsp salt
- Olive oil
- 250g tomato passata
- 100ml water
Directions
- Preheat the oven to 180 degrees celsius.
Place the whole sweet potatoes onto a baking tray, pierce the skin with a fork and drizzle it with olive oil before baking for 30-35 minutes or until soft in the middle.
- In a frypan, heat a drizzle of olive oil and then cook the spices until aromatic.
- Add the chickpeas, tomato passata and water, and simmer until the liquid has reduced.
- Serve by cutting the sweet potato down the middle and then add the chickpeas and preferred toppings.
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