As the snow falls and the weather gets colder, all I crave are comfort meals with warm spices and flavours that sooth my hungry belly and soul. The problem is, after walking in the door from a long commute home, I also want this comfort dinner to be on the table as fast as possible. Enter the stuffed sweet potato – the perfect blank canvas AND your winter weeknight saviour!
From the moment I opened the can of chickpeas to the moment I was sitting down with my fork and knife in hand, it was literally 20 minutes, start to finish. Well….I may be stretching the truth a touch…
Sweet potatoes need a little time in your oven to get nice and soft and caramelized. It takes about an hour to cook this spud so if you have some time on the weekend you could definitely bake off a few for the week ahead. Or pop it in the oven as soon as you get home from work and still have dinner on the table within an hour.
This weeknight wonder requires very little chopping and uses many items you already have in your pantry, but is also totally flexible. No chickpeas? Use white beans, black beans, kidney beans. Out of stewed tomatoes? Chopped, pureed, or whole would work just fine.
Healthy, hearty, delicious, and FAST! What more could you ask for in a weeknight meal?
Dara
Curried Chickpea Stuffed Sweet Potato
Serves | 2-3 |
Dietary | Vegetarian |
Website | Good Life Eats |
Ingredients
- 2 sweet potatoes
- 1 can chickpeas (drained and rinsed)
- 2 shallots (chopped)
- 1 Tbsp cumin
- 1/2 Tbsp coriander
- 1 Tbsp curry powder
- 1 Tsp cinnamon
- 1 14 oz can stewed tomatoes
- 2 Tbsp tomato paste
- 1/2 cup vegetable broth
- 3 Handfuls baby spinach
- salt and pepper (to taste)
- yogurt (for serving)
Note
This chickpea curry would also be great served over rice or quinoa or scooped up with some fluffy naan or pita bread. If you like things spicy, top with a little hot sauce or red pepper flakes.
Directions
1. | Preheat oven to 400 degrees. Wash sweet potato, prick with fork, and place on baking sheet. Bake for about 1 hour, or until soft. |
2. | Heat a large, non stick skillet over medium high heat and spray with olive oil or cooking spray. Cook shallots until soft, about 4 minutes. |
3. | Add curry powder, cumin, cinnamon, and coriander and cook for about 1 minute. Add tomatoes, tomato paste, and vegetable broth and bring to a boil. |
4. | Reduce heat to a simmer and add chickpeas. Cook for about 10 minutes. Add baby spinach and cook another 5 minutes, or until spinach is wilted. Season with salt and pepper. |
5. | Top sweet potato with chickpea mixture and serve topped with a dollop of yogurt. |
kaceyjt says
This recipe looks delicious! I just added all the ingredients to my shopping list for this week. I’ll let you know how it turns out! Thanks for sharing!
howt1653 says
Excellent! Such an easy and nutritious meal. How’d it go??