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–+ servings

Chickpea Stuffed Sweet Potatoes

5 from 1 review
This is a simple dinner for one, loosely inspired by the cover recipe for my cookbook! It combines garlic, olives (for all my kalamata olive lovers), fried sage and sun-dried tomatoes for a savory chickpea combo that pairs perfectly with a roasted, soft sweet potato. If you microwave your sweet potato, the meal comes together in minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 1 serving

Equipment

Ingredients

  • 1 medium sweet potato , 10 ounces
  • 2 tablespoons extra-virgin olive oil , plus more for finishing
  • 3 garlic cloves, grated
  • 5 sage leaves, sliced
  • 10 kalamata olives, pitted and chopped
  • 2 tablespoon finely chopped sun-dried tomatoes
  • 2/3 cup canned chickpeas, drained and rinsed
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon balsamic vinegar
  • Diamond crystal kosher salt
  • Freshly ground black pepper

Instructions 

  1. Use a knife or fork to puncture a few holes in the sweet potato. Either roast it at 425°F for 40 minutes, or microwave on high for 8 minutes, until the potato is softened throughout. Set aside.
  2. Set a medium sauté pan over medium heat. Let this heat up for 1-2 minutes before adding in the 2 tablespoons of olive oil.
  3. Add in the grated garlic cloves and stir to coat them in the oil. Add the sage leaves and stir to coat them in the oil, allowing them to fry with the garlic until they are a shade darker in color and crisp, about 2 minutes.
  4. Add the chopped olives and sun-dried tomatoes. Stir to combine, then add the chickpeas and stir again. Drizzle in the balsamic vinegar.
  5. Remove this from the heat and season with a large pinch of salt and a few cracks of black pepper. Taste and add more vinegar, salt and pepper as you see fit. Sprinkle in the chopped parsley.
  6. Slice the potato down the center and pile in the chickpeas. Drizzle with more olive oil if you prefer and eat!