Masaledar Sweet Potato Stuffed with Chickpeas

  • Prep Time

    15 Minutes

  • Cooking Time

    30 Minutes

  • Serving


  • Vegetarian
  • South Asian
  • Starters


  • 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


  • 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