Serving: 2 portions
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Ingredients
For the Filling:
- 1 cup U.S. Chickpeas, cooked and drained
- ½ cup U.S. Green Peas, cooked and drained
- ⅛ cup Tahini Paste
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice (around ½ a lemon)
- 1 Garlic Clove, chopped
- ⅔ cup Greek Yoghurt
- ½ tsp Sumac
- ¼ tsp Cumin
- ¼ tsp Chili Flakes
- To taste, Salt and Pepper
For the Sweet Potato:
- 2 Sweet Potatoes, cut in half lengthwise
- ⅛ cup Pomegranate Seeds
- ½ cup Coriander, roughly chopped
Directions
For the Sweet Potato:
- Preheat the oven to 200oC.
- Bake the sweet potatoes for 30-45 minutes or until soft.
- Once baked, cut in half, scoop out the flesh, and set aside.
For the Filling:
- In a bowl, mash together the sweet potato flesh and cooked U.S. chickpeas with a fork until roughly combined.
- Add tahini, garlic, lemon juice, Greek yogurt, chili flakes, sumac, and a drizzle of olive oil. Season with salt and pepper, then mix well.
- Fold in the U.S. green peas gently until everything is well combined.
Serving:
- Stuff the baked sweet potato skins with the filling mixture.
- Sprinkle with pomegranate seeds and chopped coriander before serving.
