Stuffed Sweet Potatoes with Chickpeas and Feta Cheese
By chef Gulasch
Baked sweet potatoes stuffed with spiced chickpeas and feta cheese. An excellent vegetarian lunch dish.
- 40 min
- total
- Medium
- level
5 min prep · 35 min cook
What you will need
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Sweet Potatoes 1 pcs -
Chickpeas 0.25 pcs -
Feta 50 g -
Tomatoes 1 pcs
-
Sour Cream 50 g -
Red Onion 0.5 pcs -
Garlic 1 clove -
Parsley 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍠✨
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Wrap the sweet potato. Wrap the sweet potato in aluminum foil, salt, and pepper it.
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Bake the sweet potato. Bake in the oven at 180 C for about 30-35 minutes until tender
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Chop the parsley. Finely chop the parsley
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Mix the dip. Mix the parsley, pressed garlic, and sour cream, and season with salt and pepper to make a dip
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Chop the shallot. Peel the onion and cut it into small dice
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Chop the tomato. Wash the tomato and cut it into small dice
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Prepare the salsa. Mix the onion, tomato, salt, pepper, and olive oil and stir into a salsa
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Saute the chickpeas. Fry the chickpeas in a pan over medium heat for about 3-4 minutes until golden
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Remove the sweet potato. Remove the sweet potato from the oven
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Cut open the sweet potato. Unwrap the sweet potato and cut it open with a knife so it opens up
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Fill the sweet potato. Fill the sweet potato with the dip, chickpeas, salsa, and sprinkle with feta
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Serve. Serve 🍠✨
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