Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2 small sweet potatoes
- 400grams can chickpeas, rinsed, drained
- 2 spring onions, finely chopped
- 2 cloves garlic, crushed
- 1tablespoons ground cumin
- 1/4 bunch continental parsley, leaves picked, finely chopped
- 1 cup grated tasty cheese
- 1 cup Greek-style natural yoghurt
Nutrition per serving
2260kJ / 540Cal
2260 Kilojoules or 540 Calories
26% of daily energy intake*
Protein
26.0grams
Fat
30.0grams
Carbs
40.2grams
Sugars
7.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for a meat-free alternative for dinner? Load up your sweet potatoes with a mixture of chickpeas, onion, garlic, cumin, parsley and cheese; bake for 15 minutes; and serve with Greek-style yoghurt for a satisfying meal.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Grease and line a baking tray with baking paper.
Step 2 of 4
Pierce the potato several times with a fork. Microwave on high for 8 minutes. Remove from the microwave. Cool slightly. Cut in half. Using a teaspoon, scoop out flesh to leave a
2cm-thick shell. Place potato in a large bowl. Mash slightly. Stir in chickpeas, half the onion, half the garlic, cumin, half the parsley and half the cheese. Season.
Step 3 of 4
Place potato shells on prepared tray. Fill with chickpea mixture. Top with remaining cheese. Bake for 15 minutes or until golden brown. 2cm-thick shell.
Step 4 of 4
Combine yoghurt with remaining onion and remaining garlic in a bowl. Serve stuffed potato with yoghurt.
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