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Masaledar Sweet Potato Stuffed with Chickpeas
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Prep Time
15 Minutes
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Cooking Time
30 Minutes
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Serving
2
- Vegetarian
- South Asian
- Starters
Method
- Preheat oven to 400 degree (F) and line it with baking sheet.
- Scrub clean and cut the potatoes into vertical halves
- Spread the potatoes on the baking dish drizzle olive oil and sprinkle some salt
- To add more flavour, rub the potatoes with curry powder
- Lay them upside down and bake for 25 minutes
- Meantime, take the drained and dried Laila canned chickpeas, toss them with olive oil, tandoori masala, and salt. For heat add red pepper (optional)
- Add the chickpeas in the baking tray with sweet potatoes to cook under them to avoid steaming
- Insert knife to check whether the sweet potatoes are cooked
- To serve, place the sweet potatoes’ cut-side up, press them a bit to create a cave and stuff with tandoori flavoured chickpeas
- Add dollop of Laila coriander and mint chutney & sprinkle fresh coriander
- You can also add quinoa and sprinkle cheese on top for delicious & nutritious starter or light meal
Ingredients
- 2 small medium sweet potatoes
- 1 tsp salt
- 1 tsp curry powder
- ½ can Laila chickpeas
- 1 ½ tbsp olive oil
- Fresh coriander – leaves
- Grated cheese- ½ cup
- Cooked quinoa – ½ small bowl