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Crispy Chickpea Stuffed Sweet Potatoes

Laura Norris
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Servings 2

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

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • 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.
  • 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.
  • 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.
  • 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!