Author Notes
Baked sweet potatoes stuffed with chickpeas, hummus, cherry tomatoes, onions and spices. —Vegan.io
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Ingredients
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.5 teaspoons
cayenne pepper
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.5 cups
cherry tomatoes (halved)
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250 grams
chickpeas
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2 pieces
garlic clove (minced)
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1 teaspoon
ground cinnamon
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1 teaspoon
ground corriander
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1 teaspoon
ground cumin
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.5 cups
hummus
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1 teaspoon
paprika
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2 teaspoons
soymilk
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4 pinches
sweet potato
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1 tablespoon
tahini
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.5 pinches
yellow onion
Directions
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Preheat oven to 180°C/350°F. Line a baking tray with aluminum foil.
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Scrub and wash the potatoes. Cut into half and drizzle generously with olive oil. Season with salt and pepper. Bake in the oven, cut side down, for 20-25 minutes until soft and thoroughly cooked.
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Meanwhile, heat some olive oil in a frying pan. Sauté the chickpeas. Add paprika, cumin, coriander, cinnamon and cayenne pepper. Cook until the chickpeas are crispy on the outside, about 5-8 minutes. Set aside.
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Next, make the garlic sauce. Mix together hummus, tahini, garlic and soy milk together. Stir until free of lumps. Adjust the seasoning with salt and pepper.
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To serve, spoon some sauce onto baked potato. Top with chickpeas, onion, cherry tomatoes, and coriander leaves. Serve immediately.
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