Sweet potatoes stuffed with chimichurri chickpeas


Total time: 1hr 10m
Preparation Time: 30m

Servings
For 4 people


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 370 Kcal, 9g Protein, 57g Carbohydrates, 11g Fat


Ingredients

  • Sweet potatoes and chickpeas
  • 2 sweet potato (large, approx. 1 kg)
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • Chimichurri dressing
  • 4 tbsp parsley, finely chopped
  • 1 tbsp oregano, finely chopped
  • 1 spring onions, finely chopped
  • 1 garlic clove, pressed
  • 1 red chilli, chopped finely (seeds already removed if possible)
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp lime juice
  • salt and pepper to taste
  • Serving and garnishing
  • 1 avocado, sliced
  • 1 red pepper, sliced
  • a little sesame seeds

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Instructions

  • Sweet potatoes and chickpeas

    Wash the sweet potatoes, leave them in their skins and place them on one side of a tray lined with baking paper, pricking several times with a fork. Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. After 20 mins. take out the tray of sweet potatoes, spread the chickpeas over the other half of the tray, then bake everything for approx. 20 mins. more.
  • Chimichurri dressing

    Mix all the ingredients well.
  • Serving and garnishing

    Scoop out some of the sweet potato. Mix the chickpeas with the chimichurri dressing, and use it to stuff the sweet potatoes. Garnish with bell pepper and avocado, and scatter sesame seeds over the top.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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