Curry Chickpea Stuffed Sweet Potatoes – A solid, simple dish with so much flavor to offer. Chickpeas simmered in an aromatic curry coconut sauce delivers vegan comfort food at its best!
Are you craving curry? Then try this impressive vegetarian main course or side to satisfy your craving and please the whole clan. Curried chickpea-stuffed sweet potatoes are creamy, luscious, and so enjoyable.
Now, if you’ve never tried curried chickpeas, you must! It’s a meal that everyone seems to enjoy, and they don’t even miss the meat. In addition, it’s also a delicious way to use those cans of chickpeas just sitting in your pantry. While we love hummus, it’s great to swap up recipes once in a while. And this is the perfect opportunity!!!
And chickpeas are only the beginning! Although the star of the recipe, baked sweet potatoes also play a significant role. The curried chickpeas bring bold flavor and some heat, but sweet potatoes balance the spiciness with a little sweetness.
Talking about sweet potatoes, I used Japanese sweet potatoes, which are denser and starchier. Aside from the visible difference (yellowish, pale interior), there’s not much else, so feel free to use whatever sweet potatoes you have available.
Why Sweet Potatoes and Curried Chickpeas Work
Baked sweet potatoes are almost fluffy, making them all the more delicious. Then stuff them with the curried chickpeas, and you have an attention-grabbing dish that tastes even more delectable than it looks.
You’ll first notice the spice and nuttiness of the chickpeas. Curry powder and coconut milk give them oomph and subtle sweetness. Then, the almost caramel-like taste of the sweet potato gets together for one satisfied palate. It is well-balanced and melding beautifully, but all the elements remain distinguishable.
Once this beauty is on a plate in front of you, the beauty and aroma hit first. Then, that first bite will have you hooked. Enjoy every last morsel because this appetizing dish just happens to be good for you, too. Pure soul food!
Ingredient List
- Seasoning – Curry powder, onion, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, and white pepper toasted in a little oil ramp up the curry flavor.
- Potatoes are a classic ingredient in chickpea curry. They add texture and heartiness.
- Liquids – Broth (vegetable or chicken) or bouillon powder with water and coconut milk
- Chickpeas – The canned version is a time-saver, but feel free to make them from scratch.
- Greens – Green onions, spinach, and parsley add beauty, flavor, and nutrition.
How to Make Curry Chickpeas Stuffed Sweet Potatoes
- Saute – Heat a large saucepan with oil. Add the onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, curry powder, and cayenne. Add some salt, and stir occasionally for 2-3 minutes until onions are translucent.
- Potatoes – Add potatoes, stir, and sauté for 2-3 more minutes. Add a little liquid (coconut milk, stock, water) if necessary to prevent burning.
- Assemble – Add the chickpeas, green onion, and broth. Bring to a boil and let simmer until sauce thickens, 18-20 minutes.
- Adjust – Lastly, throw in the spinach and parsley, and adjust salt, pepper, and the desired consistency. Stir until the spinach wilts. Serve hot.
- Sweet Potatoes – While the curry is simmering, cook the sweet potatoes in a microwave. Prick the potatoes all over with a fork, and microwave on high for 4-10 minutes or until tender, occasionally turning the potatoes. The time will depend on the size of the sweet potatoes.
- Serve – Remove from the microwave, and let set for a couple of minutes to finish cooking. Slice them open and stuff! If your sweet potatoes are large, cut them in half. (Or you can bake them in the oven.) Enjoy!!
What Goes Great With Curry Chickpea Stuffed Sweet Potatoes
You don’t need much with this awesome one-dish recipe. Homemade flatbread is ideal for scooping up extra chickpeas. A hot cup of ginger or lemongrass tea is pure, healthy comfort.
More Tasty Vegetarian Recipes to Try
Sweet Potatoes Stuffed With Curry Chickpeas
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Ingredients
- 1-2 tablespoons (15-30ml) canola oil
- 2-3 tablespoons (10-20g) curry powder
- 1 large onion, diced
- 2 teaspoons (10g) minced garlic
- 1 teaspoon (3g) ground allspice
- 1 teaspoon (3g) ground nutmeg
- 1½ teaspoon (5g) smoked paprika
- 2 teaspoons (5g) thyme, fresh or dried
- 1 teaspoon (3g) cumin
- 1 teaspoon (3g) white pepper
- ½-1 teaspoon (1-3g) cayenne pepper (optional)
- 2 15-ounce cans chickpeas, drained
- 1-2 cups (225-450g) cubed potatoes
- ½ tablespoon (4-5g) vegetable bouillon powder (or chicken)
- 1 cup (240ml) or more broth or water
- 1 cup (240ml) coconut milk, broth, or water
- 2 green onions, sliced
- 1-2 cups (30-60g) fresh spinach
- 2 tablespoons (4-8g) chopped parsley or more
- salt to taste
- 4 sweet potatoes
Instructions
Curry Chickpeas
- Heat a large saucepan with oil. Add the onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, curry powder, and cayenne. Add a pinch of salt, and stir occasionally for 2-3 minutes until onions are translucent.
- Then add potatoes, stir, and sauté for 2-3 more minutes. Add a little liquid (coconut milk, stock, water) if necessary to prevent burning.
- Next, add the chickpeas, green onion, and broth. Bring to a boil and let simmer until sauce thickens, 18-20 minutes.
- Lastly, throw in the spinach and parsley, adjust for salt and pepper, and adjust to desired consistency. Stir for about a minute until the spinach wilts. Serve hot.
Sweet Potatoes
- While curry is simmering, cook the sweet potatoes in a microwave. Prick the potatoes all over with a fork, and microwave on high for 4-10 minutes or until tender, occasionally turning the potatoes. The time will depend on the size of the sweet potatoes.
- Remove from the microwave, and let set for a couple of minutes to finish cooking. Slice them open and stuff! If your sweet potatoes are large, cut them in half. (Or you can bake them in the oven.)
Tips & Notes:
- Feel free to oven-bake the sweet potatoes
- This recipe is a great make-ahead for a quick lunch. It will keep in the fridge 3-4 days or the freezer for up to 3 months.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
BETH says
This sounds delicious! I love sweet potatoes and curried chickpeas but have never had them together. Can you give instructions for another method of cooking the sweet potatoes? I do not have success using a microwave
Imma says
Absolutely. You can bake them in the oven. It just takes longer.
Bean says
This recipe is amazing! I was a bit nervous packing so much spice into the chickpeas, and they do taste really strong on their own. But when you put them in the sweet potatoes the spices are balanced with the sweet/mild flavor. I make this as part of my weekly dinner rotation and my husband always lights up when he smells it 🙂
ImmaculateBites says
Awesome! Glad to hear he does.
Ashish says
Awesomeness overloaded.. I could not find Curry powder so I replaced it with Indian Kitchen King Powder and it still tasted awesome. Thanks for posting the recipe.
ImmaculateBites says
Yay! So happy to hear it worked out well for you. Thanks