Stuffed Sweet Potatoes
Servings: 4
Calories: 510kcal
Ingredients
- 4 large sweet potatoes
- 1 tablespoon Za’atar Seasoning (recipe below)
- 2 teaspoons olive oil
- 1 (15-ounce/440g) can of chickpeas (or 1 3/4 cups cooked chickpeas)
- Juice of 1/2 medium lemon
- 1/2 cup sauerkraut (120 g)
- 4 tablespoons tahini
Za'atar Seasoning
- 1 tablespoon minced fresh thyme
- 1 tablespoon toasted sesame seeds*
- 1 teaspoon ground sumac
- 1/4 teaspoon coarse salt
Instructions
- Preheat the oven to 400°F (or 204°C). Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until the potatoes are fork tender but not falling apart.
- Meanwhile, stir together all of the ingredients for the Za’atar Seasoning.
- Drain the chickpeas in a colander, rinse with water, and shake the colander to get rid of excess. Then gently pat dry the chickpeas with paper towels.
- Heat 2 teaspoons of olive oil in a 12-inch skillet over medium-high heat, and ensure that the entire pan is coated with 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. Then use a flat spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered.
- Stir the Za’atar Seasoning and stir to coat the chickpeas evenly. Squeeze the lemon juice over the chickpeas and then remove from the heat.
- Once the potatoes are cool enough to handle, slice them in half and top each potato with the Za’atar Blistered Chickpeas, sauerkraut, and tahini.
Notes
*To toast sesame seeds, add the seeds to a skillet over medium heat and toss occasionally until lightly golden, 3-5 minutes.