How about a vegan meal that’s loaded with protein and fiber, completely gluten-free and packs in some serious flavor?

Curried Chickpea Stuffed Sweet Potatoes are delicious, hearty and the perfect hot meal for cold season.  It’s a quick and easy plant based meal that is great for weeknight dinners or meal preps. And don't let the long ingredient list scare you. All of the spices are easy to find in your local supermarket. 

Why We Love These Ingredients

Did you know that sweet potato is an ideal food for healthy blood sugar levels?  It has a low glycemic index which means that it does not cause sudden after-meal glucose spikes. In addition to its high fiber content, sweet potatoes are also high in  vitamin E, C, and beta-carotene, which can strengthen the immune system and prevent inflammation.

Chickpeas are high in fiber, especially a soluble fiber called raffinose.  The good bacteria in your gut breaks down the raffinose, allowing your colon to digest the chickpeas slowly. Raffinose also supports overall digestive health and regularity.

Chickpeas are also a great “brain food” thanks to their high levels of choline, which helps improve memory and brain function.

Coriander seeds have been an age-old remedy for gas, diarrhea, indigestion, nausea, and other gastrointestinal problems – but that’s only a small part of its health-enhancing benefits.  Research also shows that coriander can help lower blood pressure and "bad" LDL cholesterol, reduce inflammation, and  improve sleep quality 

Pro Tips For Easy Prep

Mash up the scooped out sweet potato flesh with butter, milk, salt  and fresh herbs and serve as a side dish. You can prepare the chickpea curry ahead of time; just be sure to warm it up before stuffing the potatoes.

Garam Masala is a blend of cinnamon, cardamom, cumin, cloves, peppercorns, and other spices.  Popular in Indian and South Asian cuisine, the name translates to "warming spices" and is meant to evoke the feeling of warmth in the body.  In Ayurvedic medicine, garam masala is believed to elevate body temperature and boost metabolism.

While optional to this recipe, it does add some interesting depth of flavor.  It’s available in the spice aisle or international aisle of your supermarket. 

Curried Chickpea Stuffed Sweet Potatoes

• 4 sweet potatoes
• 1 cup chickpeas cooked
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 medium onion peeled and chopped
• 4-6 cloves of garlic peeled and minced
• 1 tsp ginger paste
• 1 tsp green chili paste
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala [optional]
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• 1 cup tomato puree
• 1 tsp salt
• ¼ cup water
• Plain Greek yogurt, for garnish
• Fresh cilantro, roughly chopped, for garnish 

Instructions

Bake the Sweet Potatoes

1. Preheat the oven to 350˚. Wash the sweet potatoes, prick with a fork or make small cuts to the sweet potatoes on all sides, then wrap in aluminum foil. 
2. Place the potatoes on a baking sheet and bake for 30-45 minutes until you can stab them easily with a knife [Baking time will depend on the size of the sweet potatoes.]
3. Unwrap the sweet potatoes. Cut lengthwise then scoop out the inside of the potatoes just enough to make space for the curried chickpeas.

Prepare the Chickpea Curry

1. While the sweet potatoes are baking, prepare the chickpea curry.  Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds, and when they just start to sizzle add the chopped onion. Sauté the onion until it softens [about 5 minutes].
2. Add garlic, ginger and green chili paste to the cooked onion. Stir fry for a minute until fragrant then add the garam masala, coriander, cumin, turmeric, and chili powder. Mix well so the flavors combine.
3. Add tomato puree, water, and salt. Then Cover the pan and allow the curry to cook over low heat for 5-10 minutes. Stir the curry every few minutes to prevent burning.
4. When the curry thickens, remove the pan from the heat. Keep it covered to stay warm until the potatoes are done baking. 

Stuff the sweet potatoes

1. To each scooped out sweet potato add about 2-3 tbsp of the chickpea curry, then top with a generous dollop of Greek yogurt.
2. Garnish with chopped cilantro and additional chili flakes if you want extra heat.  Serve immediately.