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Moroccan Chickpea Stuffed Sweet Potatoes topped with tahini and herbs
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Moroccan Chickpea Stuffed Sweet Potatoes

These stuffed sweet potatoes are a cozy, filling dish featuring a savory chickpea filling, perfect for a comforting weeknight meal.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course, Vegetarian
Cuisine: Moroccan
Keyword: chickpea stuffed sweet potatoes, easy recipe, Healthy Dinner, Meal Prep, Moroccan sweet potatoes
Servings: 4 servings
Calories: 350kcal

Ingredients

For the Sweet Potatoes

  • 4 pieces Sweet potatoes, medium to large, one per person

For the Chickpea Filling

  • 1 can Chickpeas, canned and drained (or cooked from dry)
  • 1 tablespoon Olive oil
  • 1 medium Yellow onion, diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked paprika
  • 1 pinch Cinnamon Start with a pinch if unsure
  • 1 teaspoon Turmeric, optional
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 tablespoon Tomato paste or crushed tomatoes A little for saucy texture
  • 1 splash Vegetable broth or water Just a splash
  • 1 tablespoon Lemon, juice and zest if available
  • 1/4 cup Fresh cilantro or parsley, chopped

Optional Toppings

  • 1/2 cup Greek yogurt or dairy-free yogurt
  • 1/4 cup Crumbled feta
  • 1/4 cup Toasted almonds
  • 1 teaspoon Chili flakes

Instructions

Preparation

  • Preheat your oven to 400°F (200°C).
  • Scrub the sweet potatoes, poke them a few times with a fork, and place them on a baking sheet.
  • Bake for about 45 to 60 minutes depending on size, until soft.

Cooking the Filling

  • In a skillet, warm olive oil. Add diced onion and cook until soft.
  • Add minced garlic and cook for about 30 seconds.
  • Stir in spices: cumin, smoked paprika, a pinch of cinnamon, salt, and black pepper. Add turmeric if using.
  • Add chickpeas and stir to coat them in the spice mixture.
  • Mix in a spoonful of tomato paste or a splash of crushed tomatoes. Add a splash of broth or water, and let it simmer for 5 to 8 minutes.
  • For a creamier texture, lightly mash some chickpeas with the back of your spoon.

Finishing Touches

  • Turn off the heat and squeeze in lemon juice. Add chopped cilantro or parsley, and adjust salt to taste.

Assembling

  • Slice each sweet potato down the center and fluff the insides with a fork.
  • Spoon the chickpea mixture on top of the sweet potatoes and add your desired toppings.

Notes

Make a batch of chickpea filling in advance for easy meal prep. This dish can last up to 4 days if stored separately. It's great for lunches and quick dinners.