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Stuffed sweet potato with chickpeas
Stuffed sweet potatoes are a delicious main course, but also very nice as a side dish. Are you eating them as a main course? Then use one sweet potato per person; as a side dish you can take one sweet potato for every two people.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients
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2large sweet potatoes
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1 tbspolive oil optional
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1red bell pepper in small pieces
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2vine tomatoes in small pieces
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½red pepper finely chopped
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1/2 tspchili powder
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400 gchickpeas from a can, drained and rinsed
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2avocado's
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1lime the juice
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salt and pepper to taste
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20 gfresh coriander finely chopped
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(plant-based) garlic sauce optional
Instructions
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Prick a number of holes in the sweet potatoes with the tip of a knife. Wrap them separately in a single layer of aluminum foil. Place both sweet potatoes on a microwave-safe plate and put them in the microwave for 12 minutes at 750 watts. Then cut the potatoes open to see whether they are completely soft. If not, put the potatoes in the microwave for a few more minutes. No microwave? You can also boil the potatoes or roast them in the oven at 180°C, then it takes about an hour.
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Heat some oil in a pan over medium-high heat and add the pepper, tomato, red chili, chili powder and chickpeas to it. Simmer this for 3-4 minutes or until the tomato and pepper have become soft.
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Put the avocado in a bowl and mash it into a soft puree. Then add the lime juice and season with salt and pepper.
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Cut the sweet potatoes open lengthwise, fill these with the lukewarm mixture of the chickpeas. Top it off with the avocado puree and some garlic sauce if desired.
