Chickpea-Stuffed Sweet Potatoes

This easy vegetarian meal is packed with protein and just the right amount of spice.

Chickpea-Stuffed Sweet Potatoes
Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
1 hrs

Here's an easy, deeply satisfying vegetarian meal that requires minimal effort. Split open and lightly mash fluffy baked sweet potatoes before filling them with cinnamon and cumin-spiced chickpeas. A dollop of seasoned yogurt adds richness and refreshment to this warming meal that's great for breakfast, lunch, or dinner. Play with flavor variations by mixing and matching any herbs you have on hand. Try basil and parsley, dill and chives, or tarragon on its own for an unexpected twist.


  • 4 10-ounce sweet potatoes

  • 2 15-ounce cans chickpeas, drained and rinsed

  • 1 teaspoon ground cinnamon

  • 1 ½ tablespoons olive oil, divided

  • 1 ¼ teaspoons ground cumin, divided

  • 1 teaspoon plus 1 pinch kosher salt, divided

  • ¼ cup finely chopped flat-leaf parsley

  • 2 tablespoons thinly sliced chives

  • ¼ cup plain whole-milk Greek yogurt


  1. Preheat oven to 425°F with racks in upper third and center of oven. Prick potatoes all over with a fork and place on a baking sheet. Bake on center rack until very tender, 45 to 60 minutes.

  2. After 30 minutes of bake time, toss together chickpeas, cinnamon, 1/2 tablespoon oil, 1 teaspoon cumin, and 1 teaspoon salt on a large rimmed baking sheet. Bake on top rack until chickpeas are fragrant and warmed through, about 12 minutes.

  3. Add parsley, chives, and remaining 1 tablespoon oil to chickpeas on baking sheet. Toss to combine.

  4. Stir together yogurt, remaining 1/4 teaspoon cumin, a pinch of salt, and 2 teaspoons water in a small bowl.

  5. Cut a slit lengthwise down the center of each potato, leaving ends intact. Pull potatoes open and fluff with a fork. Top with chickpea mixture and a dollop of spiced yogurt; serve.

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