Go Back

Stuffed Baked Sweet Potato with Chickpeas and Tahini Dressing

No ratings yet
This vegetarian dish combines Stuffed Baked Sweet Potato with Chickpeas and Tahini Dressing.  This dish is full of flavour and texture and has strong nutritional value.
When sweet potatoes and chickpeas are eaten together, they complement each other offering:
We served this dish alongside a warm pigeon breast salad.
Complete Protein: Combining chickpeas (rich in lysine) with sweet potatoes (rich in methionine) creates a more complete amino acid profile.Sustained Energy: The complex carbohydrates in both provide a steady energy release.Antioxidant Boost: Both are rich in antioxidants, which help protect the body from oxidative stress and inflammation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Course: Side Dish
Cuisine: British, North African
Ingredients Equipment Method Video

Ingredients
  

  • 4 or 5 medium sweet potatoes
  • olive oil to baste potatoes
  • 1 can chickpeas drained
  • 1 banana shallot finely chopped
  • 2 cloves garlic finely chopped
  • 2 pinches cumin seeds
  • zest of a lemon
  • juice of 2 lemons
For the dressing
  • 3 tbsp greek yogurt
  • 2 tbsp tahini
  • fresh dill finely chopped
  • Pomegranate seeds

Equipment

Grill Temperature

200C temp_icon

Surfaces

Stainless grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter
then
Cast Iron Skillet
Stainless grid

Method
 

For the sweet potatoes
  1. Set up your Big Green Egg for an indirect cook with the ConvEGGtor and stainless steel grid with the temperature set to 200°C.
  2. Once your Egg has reached temperature, lightly brush the sweet potatoes with olive oil and then pop your sweet potatoes onto the grid and cook for about 45 minutes. Use your thermapen to probe the potatoes; they should feel nice and soft when you insert the probe.
  3. Once the sweet potatoes are cooked, remove from the heat and wrap in foil. They will be nice, soft and gooey when you cut them open.
For the chickpea topping
  1. Remove the ConvEGGtor from your Egg to continue with a direct cook with the stainless grid and a pan or skillet with the temperature set to 200°C.
  2. Place the banana shallot and garlic into a pan to dry roast for a few minutes.
  3. Add the chickpeas to the pan with the cumin seeds and cook for a few minutes to warm through the chickpeas. Use the back of a wooden spoon to roughly crush some of the chickpeas.
  4. Add the lemon zest and juice to the chickpeas.
  5. Continue to cook for about 10 minutes in total to warm the chickpeas.
For the dressing
  1. Place the yogurt, tahini and dill in a bowl, and mix together.
  2. Add a pinch of salt and taste.
To serve
  1. Cut the sweet potatoes in half , spoon over some of the chickpeas, which will give some texture.
  2. Spoon over the dressing and then sprinkle over some pomegranate seeds.

Video