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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
Medium

5 min prep · 35 min cook

Stuffed Sweet Potatoes with Chickpeas and Feta Cheese
613 kcal · per serving
Protein 22g Carbs 76g Fat 24g
Ingredients

What you will need

8 items · serves 1
  • 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.

Method

Steps to cook

13 steps · 35 min cook

  1. Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍠✨

  2. Wrap the sweet potato. Wrap the sweet potato in aluminum foil, salt, and pepper it.

  3. Bake the sweet potato. Bake in the oven at 180 C for about 30-35 minutes until tender

  4. Chop the parsley. Finely chop the parsley

  5. Mix the dip. Mix the parsley, pressed garlic, and sour cream, and season with salt and pepper to make a dip

  6. Chop the shallot. Peel the onion and cut it into small dice

  7. Chop the tomato. Wash the tomato and cut it into small dice

  8. Prepare the salsa. Mix the onion, tomato, salt, pepper, and olive oil and stir into a salsa

  9. Saute the chickpeas. Fry the chickpeas in a pan over medium heat for about 3-4 minutes until golden

  10. Remove the sweet potato. Remove the sweet potato from the oven

  11. Cut open the sweet potato. Unwrap the sweet potato and cut it open with a knife so it opens up

  12. Fill the sweet potato. Fill the sweet potato with the dip, chickpeas, salsa, and sprinkle with feta

  13. Serve. Serve 🍠✨

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