Author Notes: Baked sweet potatoes stuffed with chickpeas, hummus, cherry tomatoes, onions and spices. —Vegan.io
Serves: 4
Ingredients
-
.5
teaspoons cayenne pepper
-
.5
cups cherry tomatoes (halved)
-
250
grams chickpeas
-
2
pieces garlic clove (minced)
-
1
teaspoon ground cinnamon
-
1
teaspoon ground corriander
-
1
teaspoon ground cumin
-
.5
cups hummus
-
1
teaspoon paprika
-
2
teaspoons soymilk
-
4
pinches sweet potato
-
1
tablespoon tahini
-
.5
pinches yellow onion
Directions
- Preheat oven to 180°C/350°F. Line a baking tray with aluminum foil.
- Scrub and wash the potatoes. Cut into half and drizzle generously with olive oil. Season with salt and pepper. Bake in the oven, cut side down, for 20-25 minutes until soft and thoroughly cooked.
- Meanwhile, heat some olive oil in a frying pan. Sauté the chickpeas. Add paprika, cumin, coriander, cinnamon and cayenne pepper. Cook until the chickpeas are crispy on the outside, about 5-8 minutes. Set aside.
- Next, make the garlic sauce. Mix together hummus, tahini, garlic and soy milk together. Stir until free of lumps. Adjust the seasoning with salt and pepper.
- To serve, spoon some sauce onto baked potato. Top with chickpeas, onion, cherry tomatoes, and coriander leaves. Serve immediately.
1 of 4
Photo by Matt
2 of 4
Photo by Matt
3 of 4
Photo by Matt
4 of 4
Photo by Matt