Chickpea Spinach Stuffed Sweet Potatoes

Olive Oil


Sweet Potatoes

Cumin Red Pepper Flakes Salt & Pepper




Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork. Bake for 45-55 minutes until they are tender in the middle. 

Toss the chickpeas with cumin, salt, pepper and oil in a medium bowl. Then spread them across a baking sheet.

Roast the chickpeas until they turn golden brown and crisp. This will take about 30-35 minutes.

Warm olive oil in a small skillet over medium heat. Sauté the spinach for a couple minutes until it softens.  Add the garlic, salt and pepper, and continue cooking until fragrant, about 1 minute.

Halve the potatoes and use a fork to fluff them on the inside.

Stuff the sweet potatoes with roasted chickpeas and spinach. Drizzle with tahini and season with red pepper flakes.

Chickpea Spinach Stuffed Sweet Potatoes