Chickpea masala stuffed sweet potatoes
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Chickpea masala stuffed sweet potatoes
Loaded with curried chickpeas, these baked sweet potatoes make a healthy but hearty dinner for two. Chickpeas and sweet potatoes are both high in fibre so promote healthy digestion and help you to feel fuller for longer. You can easily double up on the curried chickpeas and freeze them for a future meal.
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
490Kcal
Fat
12gr
Saturates
2gr
Carbs
74gr
Sugars
25gr
Fibre
17gr
Protein
12gr
Salt
1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 500g pack of 2 baking sweet potatoes
- ½ tbsp olive oil, plus 1 tsp
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 2 tbsp tikka masala paste*
- 4 tomatoes, chopped
- 1 heaped tbsp tomato purée
- 1 x 215g tin chickpeas, rinsed and drained
- 150g young spinach
- 50g dairy-free unsweetened coconut yogurt
- nigella seeds, to garnish
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Scrub the sweet potatoes and pierce a few times with a fork, then microwave on high for 10 minutes, turning halfway, or until almost tender when pierced with a knife. Brush with 1 teaspoon of oil and season with salt. Put on a baking tray and bake for 10 minutes until completely tender and the skin has crisped up.
- Meanwhile, heat ½ tablespoon of oil in a large, lidded frying pan or saucepan and gently cook the onion with a pinch of salt for 5 minutes until softened. Stir in the garlic and tikka masala paste and cook for a further 2 minutes. Add the tomatoes, tomato purée, chickpeas and 100ml water. Simmer for 10 minutes, until the tomatoes have broken down to a sauce.
- Add the spinach to the pan, cover with a lid, and allow to wilt for 2 minutes. Stir the wilted spinach through the chickpeas and season to taste.
-
Split open the sweet potatoes and fill with the masala chickpeas, then serve topped with the coconut yogurt and a sprinkling of nigella seeds.
*Check your tikka masala paste is vegan and gluten-free, if required.
