Masala Chickpea Stuffed Sweet Potatoes
Masala Chickpea Stuffed Kumara
Perfectly baked, stuffed kumara topped with tandoori masala spiced chickpeas and green chutney. Just 10 ingredients required!
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Ingredients
POTATOES
- 3 kumaras small-medium, scrubbed clean and halved lengthwise
- 1 tbsp olive oil
- ⅛ tsp salt
- 1 tsp curry powder ensure vegan friendliness
CHICKPEAS
- 400 g chickpeas rinsed, drained, and dried in a clean towel
- 1½ tbsp olive oil
- ¼ tsp salt
- ⅛ tsp cayenne pepper
TANDORI MASALA (For Chickpeas)
- 3 tbsp ground cumin
- 2 tbsp garlic powder
- 2 tbsp paprika
- 3 tsp ground ginger
- 2 tsp ground coriander
- 2 tsp cardamom
GREEN CHUTNEY
- 2 cups coriander
- 2 cloves garlic peeled
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp lime juice
- 1 tsp maple syrup
- ¼ cup water
- 2 tbsp avocado
Instructions
- Preheat oven to 200°, and line two baking sheets with parchment paper. (NOTE: Depending on the size of your baking sheets and kumaras, you may get away with using one baking sheet instead of two. Just be sure not to crowd the pan too much otherwise the chickpeas will steam instead of roasting — see photo example above).
- Add potatoes to one of the baking sheets and drizzle with olive oil and sprinkle with salt. An optional step to infuse more flavor is to rub the potatoes with curry powder or green curry paste.3 kumaras, 1 tbsp olive oil, ⅛ tsp salt, 1 tsp curry powder
- Lay potatoes cut side down on the baking sheet and bake on a top/center rack for 25 minutes or until tender.
- In the meantime, add drained and dried chickpeas to a small mixing bowl and top with olive oil, tandoori masala seasoning, sea salt, and a pinch of cayenne (optional). Toss to combine, then taste and adjust seasonings as needed, adding more masala blend for smokiness, sea salt for saltiness, or cayenne for heat.400 g chickpeas, 1½ tbsp olive oil, ¼ tsp salt, ⅛ tsp cayenne pepper, 3 tbsp ground cumin, 2 tbsp garlic powder, 2 tbsp paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp cardamom
- Arrange chickpeas on the other baking sheet and bake on a bottom/center rack for a total of 20-25 minutes alongside the kumaras. NOTE: For crispier chickpeas, it’s best to bake the chickpeas under the kumaras so they don’t steam.
- To prepare the chutney, add coriander, garlic, salt and pepper, lime juice, sweetener, and avocado to a small blender or food processor (or use a mortar and pestle) and mix to combine.2 cups coriander, 2 cloves garlic, ¼ tsp salt, 2 tbsp lime juice, 1 tsp maple syrup, 1/4 cup water, 2 tbsp avocado
- Add only enough water to encourage blending and make the sauce pourable. Taste and adjust seasonings, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity. Set aside.
- For serving, flip potatoes cut-side up and smash down the insides a little bit with a spoon or spatula. Top with chickpeas and chutney and enjoy immediately. Garnish with extra coriander or lime juice if desired.
- Best when fresh. Store leftover chickpeas in a well-sealed container at room temperature up to 3 days. Chutney will keep (separately) in the refrigerator up to 3 days. To reheat, bake kumaras and chickpeas in a 190° oven until hot. Top with chutney.
Video
Notes
*This recipe is not a Traditional Indian dish, but rather, Indian-inspired. We were inspired by the flavors of Tandoori Masala spice blend (explained in the post above) and by this original recipe of ours for Mediterranean Baked Kumaras, which takes inspiration from Mediterranean flavors.
*Small kumaras cook faster. If too large, plan on increasing cooking time or cutting into quarters instead of halves to speed cooking time.
*Nutrition information is a rough estimate calculated with medium-sized kumaras, the lesser amounts of maple syrup and avocado, and without optional ingredients.
*Small kumaras cook faster. If too large, plan on increasing cooking time or cutting into quarters instead of halves to speed cooking time.
*Nutrition information is a rough estimate calculated with medium-sized kumaras, the lesser amounts of maple syrup and avocado, and without optional ingredients.
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Nutrition Per Serving
Calories: 368kcalCarbohydrates: 49.6gProtein: 8gFat: 15.1gSaturated Fat: 1.7gPolyunsaturated Fat: 2.47gMonounsaturated Fat: 9.35gSodium: 653mgPotassium: 652mgFiber: 11.9gSugar: 10.1gVitamin A: 20200IUVitamin C: 12.97mgCalcium: 130.65mgIron: 3.29mg
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