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Sweet potatoes stuffed with chickpeas and feta
Serves: 2 with leftovers
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Sweet potatoes stuffed with chickpeas and feta
Recipe by Anna Glover
This thrifty supper is vegetarian and gluten-free. Plus, it makes enough chickpea filling to pack for lunch the next day!
Serves: 2 with leftovers
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
475Kcal
Fat
21gr
Saturates
6gr
Carbs
54gr
Sugars
14gr
Fibre
12gr
Protein
12gr
Salt
1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 medium sweet potatoes, scrubbed
- 1 x 400g tin chickpeas, drained and rinsed
- 1 small ripe avocado, peeled, stoned and cubed
- 1 tbsp white wine vinegar
- 100g vegetarian feta, crumbled
- ½ x 31g pack coriander, roughly chopped
- 1 large roasted red pepper from a jar, drained and diced
- 1 small red onion, finely diced
- 1 tbsp plus 2 tsp olive oil
Step by step
Get ahead
The remaining chickpea salad keeps in the fridge for lunch the next day.
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Heat the grill to medium high. Prick the sweet potatoes with a fork, and microwave on high for 12 minutes (based on 800W), turning over halfway, until tender when pressed and soft right through to the middle.
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Meanwhile, tip the chickpeas into a bowl and mash with a fork or potato masher to break the skins so they absorb more flavour.
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Toss the avocado with the vinegar, then add to the chickpeas with the feta, coriander, red pepper, onion and 1 tablespoon of olive oil and mix together with some seasoning.
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Rub each sweet potato with 1 teaspoon of oil and grill for 2 minutes each side to crisp the skin. Split the potatoes and divide half the feta mix between them. Chill the rest for lunch the next day. Serve with salad if you like.