Chickpea Stuffed Sweet Potatoes (Vegan)

Ingredients

• 4medium sweet potatoes
• 490 gcanned chickpeas, drained and rinsed
• 100 gkale, stems removed
• 1¾ tspsmoked paprika
• 1 tspground cumin
• 3 tspextra-virgin olive oil
• 2¾ tbsptahini
• 1¼ tbsplemon juice
• 3 tbsphemp hearts
• ½ tspsalt

Method

1. Preheat the oven to 200°C (400°F) with a rack in the centre. Line a large baking sheet with foil.

2. Scrub the sweet potatoes, prick them all over with a fork and place on the tray.

3. Bake the sweet potatoes on their own for 20 minutes.

   20 min timer

4. Pat the chickpeas dry and toss with the oil, smoked paprika, cumin and salt. Add them to the tray around the potatoes.

5. Bake 25 minutes more, until the sweet potatoes are soft all the way through and the chickpeas are crisp.

   25 min timer

6. Wilt the chopped kale in a skillet over medium heat with 2 tbsp of water for about 3 minutes.

   3 min timer

7. Whisk the tahini and lemon juice with water until drizzly.

8. Split the potatoes, stuff them with the chickpeas and kale, drizzle with tahini and sprinkle with hemp hearts.

Storing and reheating

Keeps 4 days.