How To Make Chickpea Spinach Stuffed Sweet Potatoes
The recipe involves my kind of multitasking with two different ingredients in the oven at once.
The chickpeas and sweet potatoes roast side by side, which makes the entire recipe seem very efficient. That gives me a chance to focus on the spinach.
I sauté roughly chopped spinach in a skillet with a little minced garlic, salt and pepper until it has just wilted.
It doesn’t take long. The spinach is ready in minutes.
Once the potatoes are tender, I slice them in half and use a fork to fluff up their flesh.
Then they are ready to be stuffed full. I start with the spinach followed by the crispy roasted chickpeas.
To finish off these stuffed sweet potatoes, I spoon on a generous drizzle of tahini and sprinkle on red pepper flakes.
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