Sweet Potatoes Stuffed With Curry Chickpeas

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!

Course Main, Side

Cuisine Caribbean, Mediterranean

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 486kcal

Author Imma

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.

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.)

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.