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Double Chickpea Stuffed Sweet Potatoes

Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Servings: 4
Calories: 538kcal
Author: Nisha Vora


  • 4 baked sweet potatoes
  • 1 15-ounce can (440g) chickpeas, drained and rinsed thoroughly*
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Kosher or sea salt to taste
  • Juice of 1/2 lemon
  • 1/2 cup (120g) hummus (store-bought or homemade) (can use as much as you want)
  • 2-3 cups (130-195g) raw lacinato kale, finely shredded
  • 4 tablespoons tahini**


  • Make the Crispy Chickpeas. Heat a large 12-inch skillet over medium-high heat with the 2 teaspoons olive oil, and ensure the entire pan is coated with the oil (I use a paper towel to evenly distribute the oil). Add the rinsed and dried chickpeas in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Use a spatula to flip the chickpeas and cook for another 3-5 minutes, or until the beans are browned and blistered.
  • Add the oregano, thyme, garlic powder, paprika, a generous pinch of salt, and the lemon juice. Reduce the heat to medium-low and cook for 2-3 minutes to allow the flavors to blend.
  • Assemble the Sweet Potatoes: Stuff each baked sweet potato with the 2-3 tablespoons of hummus. Divide the shredded kale and Crispy Chickpeas between the potatoes. Drizzle each with a tablespoon of tahini.


  • Be sure to thoroughly dry off your rinsed beans. I dab the chickpeas gently with paper towels to remove the moisture. Removing the moisture ensures they crisp up in the pan.
** The tahini brands I regularly use are Soom Tahini, Seed + Mill, and the Whole Foods 365 brand. If you typically refrigerate your tahini, try to bring it to room temperature, as it’ll be easier to stir into the lentils.