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Chickpea Spinach Stuffed Sweet Potatoes

Chickpea Spinach Stuffed Sweet Potatoes


  • 4 medium sweet potatoes
  • 1 15 ounce can chickpeas
  • 1 tablespoon olive oil or toasted sesame seed oil or sunflower oil
  • 1 teaspoon of pink Himalayan salt
  • 1/2 teaspoon black pepper plus more for serving
  • 1/2 teaspoon cumin
  • 1 cup baby spinach, roughly chopped
  • 1 garlic clove, minced or 1 teaspoon minced garlic
  • 1 teaspoon of BariGirls Basic Blend seasoning
  • Flaky sea salt for serving
  • Crushed red pepper flakes for serving


Rinse sweet potatoes, then dry with paper towel, poke holes in each of them with a fork about 5 times around the entire sweet potato.

Preheat oven to 375 to cook the sweet potatoes and chickpeas.  prick potatoes.  Cook potatoes for 45-55 minutes or until tender.  While the sweet potatoes are roasting, drain and rinse the chickpeas, pat dry with a paper towel and remove any loose outer skin.  In a small bowl, toss the chickpeas with a half tablespoon of toasted sesame seed oil or sunflower oil or olive oil (each oil provides a different flavor), add salt, cumin, pepper, garlic, and The BariGirls Basic Blend Seasoning or  of or your choice and mix thoroughly.

Place the chickpeas on a cookie sheet in a single layer on parchment paper and bake 25-35 minutes until crisp and brown in oven t 375 degrees.  Heat oils in a large skillet over medium to high heat.  Sauté spinach until they wilt (approximately 2 minutes), add garlic and any additional seasonings you would like, cook for 2 additional minutes.

Let sweet potatoes cool for 15 minutes before halving them lengthwise, loosen the inside of the sweet potato meat with a fork.  Add spinach and chickpea mixture on top of each sweet potato and serve.

Prep time:  10 minutes
Cook time:  1 hour
Serves 3-4 depending on size of sweet potato

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