281 calories £1.00 30 minutes
This is an ideal lunch dish as it’s easy to make and will fill you up enough to last till dinner without needing to snack. This s enough to make for one as a meal of two as a small snack or part of a meal. Serves 2
All you need is
1 large sweet potato
1 tsp lemon juice
200g chickpeas, drained
½ tsp salt
½ tsp pepper
½ tsp garlic powder
Sprinkle of grated cheddar
To make it just
Prick the sweet potato then place in the microwave for 6 minutes.
In a pestle and mortar grind the chickpeas so they are crushed, if you don’t have one of these you can use a bowl and the end of a rolling pin.
Once crushed mix in the lemon juice so it begin to stick together.
After cooking carefully cut in half, the potato will be incredibly hot, carefully slice it in half and spoon out the mixture trying to keep the skin in tact.
Add the centre to the pot and mix with the chickpeas, add the salt, pepper and garlic mixing well.
Spoon the mixture into the sweet potato skins ensuring they’re filled correctly before placing in the oven on gas mark 4 for 20 minutes.
If you desire cheese on top, remove the skins after 15 minutes and top with the cheese before returning until it melts.
The reviews are in
Stuffed potato is such an easy and tasty dish, plus it’s incredibly filling so why wouldn’t you want to try it? For me, this was a easy and delicious meat-free meal.
If you aren’t a fan of chickpeas this isn’t the dish for you, it tasted slightly like a sweet potato humus which for me was delicious but for those who don’t like it then it’s not ideal.
Overall, this was a great experiment, which resulted in future recipe ideas and a tasty lunch.
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