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Stuffed sweet potatoes with chickpeas and tahini sauce

By Satavri Kaourani

Preparation time: 20 minutes

Cooking time: 15 minutes

Difficulty: 4/10

Serves: 1


  • 2 medium sweet potatoes
  • 1 can of chickpeas
  • 1/2 tbsp olive oil
For the tahini sauce:
  • 3 level tbsp of tahini
  • Cumin
  • Coriander
  • Cinnamon
  • Paprika
  • Ground Garlic
  • Water
  • Salt
  • Cherry tomatoes
  • Parsley
  • 2 tbsp lemon juice

Cooking Method:

  1. Rinse the sweet potatoes, cut in half, coat with olive oil and cook in a preheated oven at 200 °C until soft.
  2. Combine the chickpeas with the spices and also cook in the oven until golden.
  3. While the potatoes and chickpeas are cooking, prepare the tahini sauce, mixing all the ingredients in a bowl. Add as much water as the mixture needs to get the right texture and become fluid.
  4. Prepare the garnish by combining the cherry tomatoes with parsley and lemon.
  5. Once the sweet potatoes are ready, take them out of the oven, remove a little from the centre and add the chickpeas, cherry tomatoes and sauce.


Nutritional info: 
1 serving: 300g
Calories: 452kcal
Fat: 19g, of which saturated: 2.5g
Carbohydrate: 59g, sugars: 13.2g
Fibre: 14.5g
Protein: 15.5g