This Spanish style chickpea stew stuffed sweet potato is a delicious and hearty dish inspired by the flavorful cuisine of Spain. This dish incorporates the earthiness of chickpeas, subtle sweetness of sweet potatoes, and a blend of aromatic spices. It comes together in about 35 minutes and I’m sure you will love it!
🍽 Serves 3-4 🕘 40 minutes Difficulty: Beginner
Ingredients:
3 kumara/ sweet potato
2 cans or 3 cups of cooked chickpeas
1 onion, diced
2 garlic cloves, minced
1 red capsicum/ bell pepper, diced
1 can of whole tomatoes
½ Tbsp of sweet paprika
1 tsp of smoked paprika
1 tsp cumin
1 cup of vegetable broth
Garnish:
Chopped fresh parsley
Squeeze of lemon juice (optional)
Instructions:
Preheat the oven to 200’C. Prepare the ingredients. Dice the onion and capsicum/bell pepper. Mince the garlic. Scrub the kumara/sweet potatoes and cut them in half.
Place the kumara/sweet potato on a baking tray. Brush a little bit of olive oil and sprinkle with salt. Roast for 25-30 minutes, until cooked through.
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and capsicum/bell pepper, and sauté until softened, approx. 5 minutes.
Stir in the paprika, smoked paprika, and cumin, Cook for an additional 2 minutes to toast the spices.
Incorporate the chickpeas and add the diced tomatoes and vegetable broth. Bring to a boil over medium-high heat, reduce the heat to medium, and let it simmer for 20 minutes until the flavors have melded together. Season with salt and pepper to taste.
Remove the kumara/sweet potatoes from the oven and let cool for a couple of minutes. Using a spoon, scoop out half of the flesh, shaping little bowls. Mash the sweet potato flesh and add it to the stew. Mix well and remove from the heat.
Gently place the stew into the kumara/sweet potatoes and serve garnished with chopped fresh parsley. Squeeze some lemon juice over the top (optional).
Enjoy!
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