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A baked sweet potato stuffed with crispy spiced chickpeas, kale, hummus and tahini drizzle on a gray ceramic plate

Double Chickpea Stuffed Sweet Potatoes

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Prep Time 5 minutes
Cook Time 13 minutes
Servings 4

Ingredients
  

  • 4 baked sweet potatoes
  • 1 can (15 oz) chickpeas, drained and dried
  • 2 tsp olive oil
  • 1/2 tsp each: dried oregano, dried thyme, garlic powder, paprika
  • Salt to taste
  • Juice of 1/2 lemon
  • 1/2 cup hummus
  • 2–3 cups raw lacinato kale, finely shredded
  • 4 tablespoons tahini

Instructions
 

  • Heat oil in a large skillet over medium-high. Add dried chickpeas in a single layer. Cook undisturbed 3 minutes, flip, cook another 3–5 minutes until blistered.
  • Add oregano, thyme, garlic powder, paprika, salt, and lemon juice. Reduce heat and cook 2–3 minutes.
  • Stuff each sweet potato with hummus, shredded kale, and crispy chickpeas. Drizzle with tahini.

Notes

Dry chickpeas thoroughly before cooking - this is what makes them crisp. Swap kale for baby spinach if preferred.