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Laura Norris

Crispy Chickpea Stuffed Sweet Potatoes

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Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potato rinsed
  • 1 14- oz can chickpeas rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon ground paprika
  • 1/2 teaspoon salt
  • Ground pepper as desired
  • 2-4 tablespoons grated Parmesan cheese

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Use a knife to lightly stab the sweet potatoes. Place the sweet potatoes in a roasting pan and bake for 50-60 minutes, or until soft and cooked all the way through.
  3. With about 30 minutes left on the cooking time for potatoes, toss the chickpeas with the olive oil, paprika, salt, and pepper. Spread them flat on a foil-lined baking sheet and cook for 25-30 minutes, stirring them halfway through for even cooking.
  4. When the sweet potatoes are done, remove from oven and cut in half. Scoop out a small amount of the potato and top with chickpeas and 1-2 tablespoons of Parmesan each.
  5. Serve and enjoy!

Notes

I always like to give the chickpeas a good shake as I rinse them to loosen the skins, and then I remove as many skins as possible. This makes them crispier and easier to digest!