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Twice-Baked Sweet Potatoes with Crispy Chickpeas

Twice-Baked Sweet Potatoes with Crispy Chickpeas

Appetizers

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Cook Time

75 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 medium sweet potato
3 tbsp cheese shredded; use dairy free or omit if desired
2 tbsp yogurt plus more for serving; use dairy free or omit, if desired
2 tbsp parsley flat leaf, fresh; chopped, plus more for serving
2 tbsp cilantro fresh; chopped, plus more for serving
2 green onion diced; plus more for serving
1 1/2 tsp harissa seasoning divided
1 12 oz cans chickpeas rinsed and thoroughly drained
1/2 tsp cumin
1/4 tsp salt sea
handful tomatoes cherry; sliced, for serving

Instructions

Preheat oven to 400 degrees. Prick the sweet potatoes a few times, and bake until cooked through about 45-60 minutes.
When the potatoes have cooled enough to handle, slice in half lengthwise and carefully scoop the inner flesh into a mixing bowl. Combine with the shredded cheese, yogurt, parsley, cilantro, and scallions. Carefully scoop the mixture back into each sweet potato, and return to the oven for another 10-15 minutes.
While the potatoes finish cooking, warm a large skillet over medium heat. Add the olive oil, chickpeas, 1 teaspoon of the harissa powder, cumin, and sea salt, and cook, stirring, until the chickpeas begin to brown and crisp, about 8-10 minutes. The chickpeas will lose their crispness over time so it’s best to make just before serving.
To serve, remove the sweet potatoes from the oven and allow to cool a few minutes. Top each with the chickpeas, cherry tomatoes, extra fresh herbs, and yogurt. Season to taste with salt and pepper. Enjoy!