Chickpea Spinach Stuffed Sweet Potatoes - Last Ingredient (2024)

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Table of Contents

• Why You’ll Love This Recipe
• The Ingredients
• Optional Additions
• How To Make Chickpea Spinach Stuffed Sweet Potatoes
• Serving
• Recipe Tips
• Recipe FAQs
• More Sweet Potato Recipes
• More Chickpea Recipes
• Chickpea Spinach Stuffed Sweet Potatoes Recipe

The Ingredients

This is what you need:

• Sweet potatoes: Look for 4 medium sweet potatoes that are all about the same diameter at their widest point. We all know that potatoes, especially sweet potatoes, come in all sorts of shapes and sizes. They will bake in the same amount of time if they are closer in size to each other.
• Chickpeas: The recipe calls for one 15-ounce can of chickpeas. Drain the can into a colander and rinse them with cold water. Then pat them with a towel to remove excess moisture. Pull off any loose skins.
• Baby spinach sautés very quickly in a skillet on the stove. You can substitute with chopped kale leaves. They will take a few minutes longer to cook because kale is more substantial than delicate spinach.
• Tahini: Once the stuffed sweet potatoes are assembled, I drizzle on tahini. There are so many things you can do with this sesame seed paste, and it makes a wonderful sauce straight out of the jar. It’s vegan and adds something creamy and rich.
• Garlic: I mince a garlic clove and sauté that with the spinach to add flavor.
• Spices: Before they roast, I toss the chickpeas with cumin, black pepper and kosher salt. I also stir salt and pepper into the sautéed spinach.
• Olive oil: Since this is a recipe with simple with a limited ingredient list, use a high quality extra virgin olive oil for the best taste.

How To Make Chickpea Spinach Stuffed Sweet Potatoes

Preheat the oven to 375 degrees F.

1. Bake the sweet potatoes. First prick them all over with a fork. This allows steam to release as they bake. You can put all the potatoes on the same sheet pan. Give them 45-55 minutes to become tender in the middle. Let the potatoes cool for 5-10 minutes before slicing them in half.

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

3. Roast the chickpeas. They will take 30-35 minutes to brown and crisp up. Gently shake the pan to move them around about halfway through roasting.

4. Sauté the spinach. You should do this in a skillet on the stove over medium heat. The spinach wilts in a couple minutes. Don’t forget to stir in the minced garlic, salt and pepper.

5. Cut the sweet potatoes in half lengthwise. Use a fork to fluff their insides

6. Assemble the stuffed sweet potatoes. Spoon on the spinach and chickpeas. Drizzle with tahini and sprinkle with red pepper flakes and flaky sea salt.

Leftovers & Storage

You can store leftovers in an airtight container in the refrigerator up to 3 days. It’s best to think ahead and only assemble the potatoes you are planning to eat at a single meal. You can reheat both the sweet potatoes and the chickpeas in a 350-degree F oven. I prefer the oven over the microwave because the chickpeas reheat better this way and get back some of their crispness.

For the spinach, my recommendation is to sauté a fresh batch of greens. Or let your cooked spinach leftovers sit out at room temperature, so they aren’t as cold and then put them together with the reheated potatoes and chickpeas. Then their warmth will rub off onto the spinach.

If you are storing unassembled leftovers, keep the potatoes, chickpeas and spinach in separate containers.

More Sweet Potato Recipes

Sweet Potato Skins with Black Beans
Oven-Baked Sweet Potato Fries
Roasted Sweet Potato Black Bean Quesadillas
Baked Sweet Potato Fritters
Kale Sweet Potato Salad

More Chickpea Recipes

Chickpea Spinach Pasta
Easy Chickpea Soup
Roasted Cauliflower and Chickpeas with Herby Tahini
Chickpea Greek Salad
Chickpea Harissa Vegetable Soup
Slow Cooker Moroccan Chickpea Stew