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Chickpea Stuffed Sweet Potatoes

As you may know, I've added "eat pescetarian for a month" to my 50 before Fifty list in replacement of one of the three that I moved to my 60 Before Sixty list.  When I was looking online for some ideas on how to eat pescetarian, I came across a blog called "Pescetarian. Kitchen."  They had an example 7 day pescetarian meal plan that I took a look at, and I saw the inspiration for this dish.  They called theirs Moroccan Stuffed Sweet Potato Skins .



I used their recipe as the inspiration for this.  The only thing that I left the same was the fact that I baked the sweet potatoes, cut out part of the potato, and there were chickpeas.  I changed pretty much everything else to fit my hubby and me.

I had half a red onion and half a yellow pepper left over from a quinoa salad I made yesterday, so those became part of this meal as well.

I used their idea of using cumin and paprika, because I LOVE cumin. So much.  I could smell cumin all day long and not get tired of it.  I don't think my hubby likes it as much as me, so I only put 1 teaspoon in instead of the 2 teaspoons that Laura uses. And I didn't have any feta (and I was planning on eating chocolate chip banana muffins later), so I skipped the cheese.

Also, I didn't have coriander seeds or fresh parsley.  I was going to use fresh cilantro in replacement, but decided to just skip it.

Also, I added the last few handfuls of baby spinach that I had to get it the heck out of the fridge.

So, as I said. . . . . I used the recipe as inspiration, but mine pretty much became it's own thing.

Here's what I used:

4 Sweet Potatoes

olive oil (I never measure I just swirl around the pan)

1/2 red onion, diced
1/2 yellow bell pepper, diced
1 cup canned chickpeas

1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

2 handfuls of baby spinach

In her directions, she cooks the sweet potatoes in the oven for 40 minutes on 370.
Then she cut the sweet potatoes in half and scooped out the sweet potato flesh. . . . . actually, you can check out her directions here:

https://pescetarian.kitchen/moroccan-stuffed-sweet-potato-skins/

The hardest part for me was scooping out the sweet potato.  They were hot!  So, I was burning myself AND it was difficult getting the sweet potato out in a "neat" fashion.

While the sweet potatoes were cooking, I sauteed the onion, yellow pepper and chickpeas with the cumin, paprika, salt and pepper.



When the onions and peppers were softened, I added the spinach and stirred until it was wilted.


Once I had the sweet potatoes "scooped" out, I placed spoonfuls of the chickpea filling in the hollowed out sweet potatoes.  I cooked mine for about another 35 minutes.  She only does hers for 15 minutes, but my sweet potato was still pretty hard, so I figured mine needed more time than just 15 minutes.

I had plenty of filling left over, so I put the rest of the filling in a baking dish and beat 6 eggs to make an egg casserole.  I cooked it in the oven the same time the stuffed sweet potatoes were cooking. Image below is without eggs!  Never did get a pic of it once it was cooked & my hubby ate it all. Every. Last. Bite.


They were yummy and I'm happy I happened across the Pescetarian. Kitchen as it might prove very helpful for ideas whenever I decide to do my month of pescetarian eating.

Do you like sweet potatoes?  Which is your favorite way to eat them?





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