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Sweet Potato Stuffed with Spicy Chickpeas and Spinach https://www.metro.ca/userfiles/image/recipes/Patate-douce-farcie-pois-chiches-epices-epinards-11571.jpg PT10M PT1H05M PT1H15M
Sweet potatoes :Place the sweet potatoes in a pot and cover with water. Bring to a boil, lower the heat, cover, and simmer for 20 minutes. Drain.Use a knife to cut all the way into the middle of the potatoes, lengthwise. Place on a large baking sheet lined with parchment paper, cut side up.Brush a bit of oil onto each potato. Add a pinch of salt. Set aside.Spicy chickpeas :Preheat the oven to 375°F (190°C).In a bowl, add the oil, maple syrup, Sambal Oelek, garlic powder, smoked paprika, and salt. Mix well.Drain and rinse the chickpeas and place them on clean, dry cloth. Path dry as much as possible. Add the chickpeas to the sauce and coat well. Transfer to the baking sheet with the potatoes and spread out evenly.Bake in the oven for 35-38 minutes or until the sweet potatoes are soft in the middle.Spinach :and sauté for 2 minutes or until the spinach wilts. Add the garlic, sesame seeds, and a pinch of salt. Cook for 1 to 2 minutes. Remove from the heat.Assembly :Stuff each potato with the spicy chickpeas and spinach. Add a drizzle of tahini and the fresh herbs and lime wedges.Source: Loounie
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sweet potatoes: 4 small sweet potato, cleaned water of cooking 1 tablespoon (15 ml) Irresistibles grapeseed oil 1 pinch salt chickpeas: 1 can (398 ml) Irresistibles organic chickpeas 1 tablespoon (15 ml) Irresistibles grapeseed oil 1 tablespoon (15 ml) Irresistibles maple syrup 1 teaspoon (5 ml) sambal oelek 1/2 teaspoon (2,5 ml) smoked paprika 1/2 teaspoon (2,5 ml) garlic powder 1/4 teaspoon (1,25 ml) salt spinach: 1 tablespoon (15 ml) olive oil 1 bunch fresh spinach, washed and roughly chopped 1 garlic clove, chopped 1 tablespoon (15 ml) toasted sesame seeds 1 pinch salt topping: 1/4 cup (60 ml) tahini (sesame butter) Garnish fresh cilantro Garnish fresh mint Garnish lime wedges
Sweet Potato Stuffed with Spicy Chickpeas and Spinach

Sweet Potato Stuffed with Spicy Chickpeas and Spinach

Rate this recipe
1 Vote
4
Main course
0:10
Preparation
1:05
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sweet potatoes:
  • 4
    small sweet potato, cleaned

  • water of cooking
  • 1 tablespoon
    (15 ml)
    Irresistibles grapeseed oil
  • 1 pinch
    salt

  • chickpeas:
  • 1 can
    (398 ml)
    Irresistibles organic chickpeas
  • 1 tablespoon
    (15 ml)
    Irresistibles grapeseed oil
  • 1 tablespoon
    (15 ml)
    Irresistibles maple syrup
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    SAVE $2.00
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $6.99 ea.

    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 1 teaspoon
    (5 ml)
    sambal oelek
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    OCEAN SPRAY CRANBERRY SAUCE

    OCEAN SPRAY CRANBERRY SAUCE

    2 for $5.00

    348 ml SELECTED VARIETIES


  • 1/2 teaspoon
    (2,5 ml)
    smoked paprika
  • 1/2 teaspoon
    (2,5 ml)
    garlic powder
  • 1/4 teaspoon
    (1,25 ml)
    salt

  • spinach:
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    SPINACH

    SPINACH

    $3.49 ea.

    284 g PRODUCT OF U.S.A.


  • 1 tablespoon
    (15 ml)
    olive oil
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 bunch
    fresh spinach, washed and roughly chopped
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    Flyer Deal  (1)
    SPINACH

    SPINACH

    $3.49 ea.

    284 g PRODUCT OF U.S.A.


  • 1
    garlic clove, chopped
  • 1 tablespoon
    (15 ml)
    toasted sesame seeds
    You might like:

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    BOB'S RED MILL FLAXSEED

    BOB'S RED MILL FLAXSEED

    $6.49 ea.

    453 g


  • 1 pinch
    salt

  • topping:
  • 1/4 cup
    (60 ml)
    tahini (sesame butter)
  • Garnish
    fresh cilantro
  • Garnish
    fresh mint
  • Garnish
    lime wedges
Imprimer ma sélection

Preparation

Sweet potatoes :

Place the sweet potatoes in a pot and cover with water. Bring to a boil, lower the heat, cover, and simmer for 20 minutes. Drain.

Use a knife to cut all the way into the middle of the potatoes, lengthwise. Place on a large baking sheet lined with parchment paper, cut side up.

Brush a bit of oil onto each potato. Add a pinch of salt. Set aside.

Spicy chickpeas :

Preheat the oven to 375°F (190°C).

In a bowl, add the oil, maple syrup, Sambal Oelek, garlic powder, smoked paprika, and salt. Mix well.

Drain and rinse the chickpeas and place them on clean, dry cloth. Path dry as much as possible. Add the chickpeas to the sauce and coat well. Transfer to the baking sheet with the potatoes and spread out evenly.

Bake in the oven for 35-38 minutes or until the sweet potatoes are soft in the middle.

Spinach :

and sauté for 2 minutes or until the spinach wilts. Add the garlic, sesame seeds, and a pinch of salt. Cook for 1 to 2 minutes. Remove from the heat.

Assembly :

Stuff each potato with the spicy chickpeas and spinach. Add a drizzle of tahini and the fresh herbs and lime wedges.

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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