Chickpea Stuffed Sweet Potato


m3. Chickpea Stuffed Sweet Potato

Chickpea Stuffed Sweet Potato

I’ve never been the biggest sweet potato fan. But that’s another thing that becoming a parent has changed! Fergal loves sweet potato so much that I pretty much roast a batch once a week. Of course it was only a matter of time before sweet potato made it into the adults dinners. This is one of my fave ways to eat it… stuffed with savoury goodness.

And I don’t peel the sweet potato. I serve in their skins but usually don’t eat them.. although they are perfectly edible.

enough for: 2
takes: 1 hour

2 medium sweet potatoes
1 can chickpeas (400g / 14oz), drained
3 tablespoons tahini
3 tablespoons lemon juice
1 bag baby spinach, to serve

1. Preheat your oven to 200C (400F). Rinse or scrub the sweet potato and place on a baking tray. Bake for 50 minutes – 1 hour or until the sweet potato is super tender.

2. If you want your chickpeas warm, pop them in a pan with a little olive oil on a medium heat for a few minutes.

3. To make the sauce mix the tahini, lemon juice and 3 tablespoons water in a small bowl.

4. To serve divide sweet potato between two plates. Cut down the middle, leaving the bottom intact and spread the sides to allow room for the stuffing.

5. Stuff sweet potatoes with the chickpeas. Drizzle over sauce. Season well. Serve with baby spinach on the side.


hot – serve with hot sauce or chilli oil.

carnivore / paleo – brown some minced (ground) beef or lamb in a pan and use instead of the chickpeas.

more veg – soften an onion and some garlic before warming the chickpeas. You could also warm some grilled veg with the chickpeas like zucchini, eggplant (aubergine) or peppers. Brown some sliced mushrooms and use with the chickpeas. Or add raw chopped salad veg to the baby spinach.

no tahini? – use other nut butter like almond, peanut or cashew. Or replace tahini and lemon with natural yoghurt.

– sprinkle chickpeas with a teaspoon of baharat (lebanese spice blend), raw el hanout (moroccan spice blend) or ground coriander.

carb lovers / more substantial – use larger sweet potatoes or serve with flat bread or warm tortillas on the side.

short on time – double the chickpeas and skip the sweet potato.

Waste Avoidance Strategy

sweet potatoes – will keep for months in the pantry in a brown paper bag or sack.

chickpeas – keep them in the pantry.

tahini – I keep mine in the pantry but will keep longer in the fridge if open.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

baby spinach – best to use for another meal. Can be frozen but will wilt when defrosted.

Problem Solving Guide

bland – sweet potato needs lots of salt. And try more lemon juice to freshen things up.

too dry – drizzle over a little extra virgin olive oil.

sweet potato crunchy – pop back in the oven for an extra 5-10 minutes.

sweet potato burned – try removing the burned bits as best you can. Next time cook for less time, or use larger sweet potatoes, and make sure your oven shelf is in the middle (not up the top).

Serving Suggestions

Lovely on its own as a veggie main.

Prepare Ahead

Yes! Just cook as per the recipe but keep the spinach and tahini sauce separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm beef and sweet potato and finish with sauce and salad.



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{ 4 comments… read them below or add one }

Anna Hagarty July 27, 2017

I think this has just become my favourite week night meal! While I was waiting for the sweet potato to cool a tad, I quickly sauteed some onion, garlic and red capsicum in some coconut oil, added halved mini brussel sprouts, homegrown spinach leaves and the chickpeas – took 5 minutes. The caramelisation of the onion and sweet potato add a hint of sweetness. Delish! (also I have enough left over for work tomorrow). Just wondering if you add water to the tahini mix to make them look so creamy? My tahini sauce always seize up a bit when I mix them.


jules August 2, 2017

Yay Anna!
Loving the addition of brussels sprouts.
When tahini seizes you just need to add a little more water and keep stirring – it will come good. Trust me!


Sharon Bryce March 18, 2016

I mean how easy is this! Seriously. I made this for the first time this week but instead of using the chickpeas I stuffed the sweet potato with your 8-hour baked beans which were so yummy I ate them for breakfast, lunch and dinner. I added some grated cheese and a dollop of goat yoghurt in lieu of sour cream. Domestic Goddess? I think so.


jules March 24, 2016

Absolutely Domestic Goddess territory Sharon! Yum


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