Chickpea-stuffed Sweet Potatoes with Pea Couscous

11 Ingredients

Number of servings

2 small sweet potatoes
400grams no-added-salt chickpeas, rinsed, drained
2 spring onions, finely chopped
2 cloves garlic, crushed
1tablespoons ground cumin
1 cup grated tasty cheese
1/3 bunch coriander, leaves picked, coarsely chopped
1 cup Greek-style natural yoghurt
1 cup wholemeal couscous
1 1/2 cups frozen peas
1tablespoons extra virgin olive oil

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Go meat-free tonight with loaded sweet potatoes stuffed with spiced chickpeas and tasty cheese. There's no shortage of flavour in this moreish vegetarian dish.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Grease and line a baking tray with baking paper. Pierce potato several times with a fork. Microwave on high for 8 minutes. Remove from microwave. Cool slightly. Cut in half. Using a teaspoon, scoop flesh out of potato, leaving a 2cm shell.

Step 2 of 4

Place potato flesh in a bowl. Mash slightly. Stir in chickpeas, half of the onion, half of the garlic, cumin and half of the cheese. Season. Place potato shells on prepared tray. Fill with chickpea mixture. Top with remaining cheese. Bake for 15 minutes or until golden brown.

Step 3 of 4

Coarsely chop half of the coriander. Combine yoghurt, chopped coriander and remaining garlic in a bowl.

Step 4 of 4

Place couscous in a large heatproof bowl. Cover with boiling water and add oil, then stir to combine. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains. Stir in peas and remaining onion. Season. Sprinkle remaining coriander on potato. Serve with couscous and yoghurt.