Baked Sweet Potatoes with Chickpeas

Cooking with Jane, Recipes, , , , ,

To counteract the absolute fiendishness of last week’s recipe, we have for you today chefs a humble baked potato.

But let’s be real. There’s no such thing. Even the simplest of potatoes has nothing to be humble about, and Root Radical Sweet Potatoes this year are LARGE and IN CHARGE and full of bright orange confidence. It doesn’t take much to make these beauties delicious, but I for one am always happy to add tahini to something. This recipe is simple but surprisingly elevated in flavour palate, I would say. Especially with the lemon zest!

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Baked Sweet Potatoes with Chickpeas

based on a recipe called "Chickpea Stuffed Sweet Potatoes" on the blog Justine Snacks!

Ingredients

  • 2 large sweet potatoes
  • 2 tablespoons extra-virgin olive oil plus more for finishing
  • 3 garlic cloves grated
  • 1 onion diced
  • 1 tsp cumin
  • pinch red pepper flakes
  • 2 tablespoon finely chopped sun-dried tomatoes
  • 1 can chickpeas drained and rinsed
  • 1 tablespoon lemon juice
  • kosher salt
  • Freshly ground black pepper
  • 1 bag or more spinach/kale chopped
  • some kind of cheese feta or goat i’d say
  • drizzle of tahini to taste
  • drizzle of yoghurt to taste
  • lemon zest if you have it!

Instructions

  1. Use a knife or fork to puncture a few holes in the sweet potatoes. Roast them at 425°F for 40-80 minutes (depending on size of sweet potato!) until the potato is softened throughout. Set aside.
  2. Set a medium sauté pan over medium heat. Let this heat up for 1-2 minutes before adding in the 2 tablespoons of olive oil.
  3. Add in the grated garlic cloves and onion and stir to coat them in the oil. Add the cumin and red pepper flakes and stir to coat them in the oil, allowing them to fry with the garlic until they are a shade darker in color and crisp, about 2 minutes.
  4. Add the sun-dried tomatoes. Stir to combine, then add the chickpeas and stir again. Drizzle in the lemon juice. Then add the spinach a handful at a time just until it wilts and turns bright green.
  5. Remove this from the heat and season with a large pinch of salt and a few cracks of black pepper. Taste and add more lemon, salt and pepper as you see fit.
  6. Slice the potato down the center and pile in the filling. Drizzle with tahini, yoghurt, goat cheese, and lemon zest, and eat!

Bonus behind-the-scenes footage, brought to you by the encroaching omnipresent darkness and plant lights.