Chickpea-loaded sweet potatoes

These sweet potato spuds are loaded with a creamy chickpea filling, making this dish low-GI and high in fibre, with plant protein from chickpeas.

Under 1 hour

Serves 4 

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Ingredients:

  • 4 medium-sized sweet potatoes 
  • Olive oil, for drizzling 
  • Salt and milled pepper 
  • 5cm knob fresh ginger, grated 
  • Juice (60ml) and grated peel of 1 lemon 
  • 1 tsp (5ml) chilli flakes 
  • ½ can (200ml) coconut milk 
  • Drizzle of honey, to taste 
  • 1 batch (500ml) chickpea and butter bean sauté (click here for base recipe
  • Fresh thyme, for serving 

 

Method:

  1. Preheat oven to 200°C. 
  2. Prick 4 medium-sized sweet potatoes with a fork, drizzle with oil, season and wrap in foil. 
  3. Bake for 30-40 minutes or until tender.  
  4. Heat a glug of oil in a pan over medium heat.  
  5. Add ginger, lemon, chilli, coconut milk and honey. 
  6. Cook for 8-10 minutes until coconut milk has reduced to a sauce.  
  7. Add chickpea and butter bean sauté, and simmer for another 5-8 minutes. Season. 
  8. Slice potatoes halfway and squeeze to open. 
  9. Spoon over chickpea mixture and top with fresh thyme. 

 

Browse more vegetarian recipes here.

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