Sweet potatoes with delicious chickpea filling

Ingredients for 4 servings:

• 80 g chickpeas
• 2 thick sweet potatoes
• 1 large onion(s)
• 2 tbsp, heaped paprika powder
• 2 tbsp, heaped thyme
• 1 tbsp, heaped salt
• 1 tbsp, heaped pepper
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegan and super delicious

To begin, pierce the sweet potatoes a few times with a fork (not necessary, but I like it). Place a pot of water on the stovetop over high heat and, once boiling, add a pinch of salt to the boiling water. Cover and let the sweet potatoes simmer for about 30-35 minutes. Slice a large onion and place it in a bowl. Add the chickpeas. Mix the paprika, thyme, salt, and pepper together and add to the chickpeas. Drizzle with olive oil. Heat a pan with a little olive oil over medium heat. Add the chickpea mixture and cook for about 15 minutes, stirring occasionally. When the sweet potatoes are done, cut them in half and scoop out some of the insides with a spoon. Then spoon the chickpea filling into the sweet potatoes. Tip: If you like, you can add yogurt on top. This will freshen the flavor even more, but it’s no longer vegan.