Chickpea & Tomato Stuffed Sweet Potato

Baked sweet potato loaded with a Mediterranean-spiced chickpea and tomato filling, perfect for a hearty lunch.

Ingredients

• 1 medium Sweet Potato
• 3/4 cup, drained and rinsed Chickpeas
• 1/2 cup diced, fresh or canned Tomatoes
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1 clove, minced Garlic
• 1/4 tsp Smoked Paprika
• 1/2 tsp Dried Oregano
• to taste Salt
• to taste Black Pepper
• 1 tbsp, chopped (for garnish) Fresh Parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and pierce the sweet potato several times with a fork.
3. Bake for 45-50 minutes, or until very soft when squeezed.
4. While potato is baking, heat olive oil in a small pan over medium heat.
5. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
6. Add chickpeas and tomatoes to the pan. Season with smoked paprika, oregano, salt, and pepper.
7. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened slightly and the flavors have melded.
8. Slice open the baked sweet potato lengthwise. Fluff the inside with a fork.
9. Stuff the sweet potato with the chickpea and tomato mixture.
10. Drizzle with lemon juice and garnish with fresh parsley before serving.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian,vegan

Prep Time: 15 mins

Cook Time: 45 mins

Serving Size: 1

Meal Type: lunch