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Sweet potatoes stuffed with chimichurri chickpeas
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 370
  • Fat about 11g
  • Carbohydrates about 57g
  • Protein about 9g
This is needed
This is needed for 4 people
Sweet potatoes and chickpeas
  • 2 sweet potato (large, approx. 1 kg)
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
Chimichurri dressing
  • 4 tbsp parsley, finely chopped
  • 1 tbsp oregano, finely chopped
  • 1 spring onions, finely chopped
  • 1 garlic clove, pressed
  • 1 red chilli, chopped finely (seeds already removed if possible)
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp lime juice
  • salt and pepper to taste
Serving and garnishing
  • 1 avocado, sliced
  • 1 red peppers, sliced
  • a little sesame seeds
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And that's how it's done
And that's how it's done
Sweet potatoes and chickpeas
Wash the sweet potatoes, leave them in their skins and place them on one side of a tray lined with baking paper, pricking several times with a fork. Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. After 20 mins. take out the tray of sweet potatoes, spread the chickpeas over the other half of the tray, then bake everything for approx. 20 mins. more.
Chimichurri dressing
Mix all the ingredients well.
Serving and garnishing
Scoop out some of the sweet potato. Mix the chickpeas with the chimichurri dressing, and use it to stuff the sweet potatoes. Garnish with bell pepper and avocado, and scatter sesame seeds over the top.