Baked sweet potatoes with a chickpea filling
Baked sweet potatoes with a chickpea filling
Servings
4
servingsPrep time
30
minutesCooking time
50
minutesIngredients
2 large orange sweet potatoes (yams), washed
125 ml raw (skin on) almonds, roughly chopped
1 large onion, roughly chopped
2 garlic cloves, finely chopped
1,25 ml cumin
dried chili flakes, to taste
250 g mushrooms, sliced
4 splashes Worcestershire sauce
15 ml nutritional yeast (or vegetable stock)
5 ml tahini (sesame seed paste)
1 can crushed tomatoes
1 can chickpeas, rinsed
15 ml tomato paste
salt and black pepper, to taste
1 spring onion, chopped
guacamole or fresh avocado, olive oil and fresh lemon juice, to serve
Directions
- Preheat the oven to 200 °C. Use a fork to prick holes in the sweet potatoes so they don’t explode in the microwave. Place in the microwave for 10 minutes. Remove carefully and wrap in tin foil. Place in the oven for 30 minutes until soft.
- Make the filling while the sweet potatoes are baking: Fry the onion in a little olive oil until translucent. Add the garlic, cumin and chili flakes and fry another minute.
- Stir in the mushrooms and fry another minute or two. Splash in the Worcestershire sauce, add the nutritional yeast and tahini. Turn down the heat and allow to simmer for about 10 minutes. Stir regularly.
- Add the tomatoes and chickpeas and stir through. Next, add the tomato paste, salt and pepper. Simmer another 20 minutes. Taste and if necessary, add some coconut sugar or lemon juice to adjust the flavour.
- Place the almonds in a hot, dry pan and roast until toasty. Keep a close eye on them as they can burn in the blink of an eye!
- To serve: Slice open each sweet potato (don’t slice all the way through) and fill with a generous helping of the chickpea mixture. Garnish with the spring onions, sprinkle over the almonds and serve with guacamole on the side (you can also serve it with slices of fresh avocado if they are in season). Finish off with a squeeze of lemon and a drizzle of olive oil.
Note: If the sweet potatoes are nice and big, you can serve half to each person, the filling is enough for four portions.
