moroccan chickpea stuffed sweet potatoes


For those meatless Mondays – when you never know what to make.  Spicy and sweet — just the way I like it.


  • 4 medium sweet potatoes, rinsed & scrubbed
  • 1 tbs coconut oil
  • 1 small yellow onion, diced
  • 2 large cloves garlic, minced
  • 1 tbs tomato paste
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • pinch of cinnamon
  • 1 (15 oz.) can fire roasted tomatoes (+1/4 cup water)
  • 1 (15 oz.) can chickpeas, drained & rinsed
  • 1/2 cup light canned coconut milk
  • 1 small bunch fresh parsley, chopped


Preheat oven to 400 F.  Line a rimmed baking sheet with parchment paper.

Using a fork, poke holes all over each potato.  Place on baking sheet and bake for 50-60 minutes, until tender.

In a deep skillet, heat the oil.  Add the onion and saute until translucent – about 3 minutes.  Add the garlic and stir for 30 seconds – until fragrant.  Stir in the tomato paste, paprika, cumin, cayenne, cinnamon and salt and pepper to taste.  Add the fire roasted tomatoes and 1/4 cup water, bring to a boil and then lower to simmer.  Taste the sauce and adjust seasonings, if needed — add more cayenne if you like spicy.  Allow to cook for 20 minutes.  Next, add the chickpeas and stir in the coconut milk and cook for an additional 5 minutes.

When the sweet potatoes are done, slice them lengthwise and add the mixture to each.  Top with parsley and serve.

Yields 4 servings.

…delicious happens

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