Harissa chickpea stuffed sweet potatoes (or kūmara as we call them in New Zealand) with a creamy tahini sauce. A vibrant, flavourful dish that brings together the natural sweetness of roasted sweet potatoes with the bold, spicy kick of harissa-infused chickpeas.
Combined with creamy tahini this makes a tasty Middle-Eastern-inspired sweet potato recipe that is filling, tasty, and healthy. I’m sure you will love it!
This Vegetarian/plant-based recipe is perfect for entertaining or enjoy it as a healthy meal at home.
Key Ingredients
- Sweet potato or orange kumara
- Chickpeas, either cooked or from a pan
- Harissa paste, you could use powder if you can’t find the paste
- Hulled tahini
- Maple syrup
- Ground cumin
- Olive oil
- Lemon
- Coriander/cilantro leaves, you could also use fresh parsley
Step-by-Step-Instructions
- Preheat your oven to 200°C/400°F Line a baking pan with baking paper/parchment or foil and drizzle over 1 tbsp of olive oil.
- Leaving the peel on, scrub the sweet potatoes and cut off any bad spots. Cut in half lengthwise.
3. Place sweet potatoes in a baking pan cut side down, and push around to make sure they all get a coating of oil on the cut surface. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 20-30 minutes until the potatoes are soft and beginning to caramelise underneath. While the sweet potatoes are baking, make the sauce.
4. In a small bowl or measuring cup, combine the tahini, maple syrup, and pepper. Stir to blend. Stir in the lemon juice. The mixture will become very thick. Add in 2 tbsp of water and stir until smooth. Add water until the desired consistency is reached (should be thick but pourable). Add in 1/4 tsp salt and stir. Adjust the salt to taste. Set aside.
5. Finely dice the onion and mince the garlic. Heat 1 tbsp of olive oil in a large pan on medium-low heat. Add the onion and cook, stirring occasionally, until starting to brown, approx 5 minutes.
6. Next, cook the chickpeas and spices. Add the chickpeas, garlic, harissa paste, cumin, and salt to the pan.
7. Continue cooking, stirring frequently, until chickpeas are heated through, well coated, and starting to lightly brown.
8. Serve each sweet potato half with a generous scoop of chickpeas, sauce, and chopped coriander leaves/cilantro.
How to store:
Cooked components from the stuffed sweet potatoes can be stored separately and reheated before assembling.
How to serve:
Serve with a side salad, couscous, rice, cauliflower rice, or other grilled or baked vegetables.
I hope you enjoy this recipe for Chickpea stuffed sweet potatoes! Please let me know how you got on in the comments below and leave a star rating, I love hearing from you!
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Hope
Chickpea Stuffed Sweet Poatoes
Ingredients
- 3 medium sweet potatoes
- 2 tbsp olive oil divided
- 1 3/4 cup cooked chickpeas drained
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1-2 tbsp harissa paste depending on desired spice level
- 1 tsp ground cumin
- 1/2 tsp salt
- Coriander leaves/Cilantro to garnish chopped
Tahini sauce:
- 5 tbsp tahini
- 1 tbsp maple syrup
- 2 tbsp lemon juice
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2-4 tbsp water
Instructions
- For step-by-step instructions with photos please see post. Preheat your oven to 200°C/400°F Line a baking pan with baking paper/parchment or foil and drizzle over 1 tbsp of olive oil.
- Leaving the peel on, scrub the sweet potatoes and cut off any bad spots. Cut in half lengthwise.
- Place sweet potatoes in a baking pan cut side down, and push around to make sure they all get a coating of oil on the cut surface. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 20-30 minutes until the potatoes are soft and beginning to caramelize underneath. While the sweet potatoes are baking, make the sauce.
- In a small bowl or measuring cup, combine the tahini, maple syrup, and pepper. Stir to blend. Stir in the lemon juice. The mixture will become very thick. Add in 2 tbsp of water and stir until smooth. Add water until the desired consistency is reached (should be thick but pourable). Add in 1/4 tsp salt and stir. Adjust the salt to taste. Set aside.
- Finely dice the onion and mince the garlic. Heat 1 tbsp of olive oil in a large pan on low heat. Add the onion and cook, stirring occasionally, until starting to brown, approx 5 minutes.
- Next, cook the chickpeas and spices. Add the chickpeas, garlic, harissa paste, cumin, and salt to the pan.
- Continue cooking, stirring frequently, until chickpeas are heated through, well coated, and starting to lightly brown.
- Serve each sweet potato half with a generous scoop of chickpeas, sauce, and chopped cilantro.
- Serve with a side salad, couscous, quinoa, rice or cauliflower rice.
Notes
- The nutrition for this recipe is calculated on serving 4 people. This recipe will serve 4 if you serve with a side salad, rice, couscous or other vegetables.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
