Sometimes there is nothing better than a satisfying meal you can make with minimal effort. These Harissa Chickpea Stuffed Sweet Potatoes are just as easy as they are delicious and can be served as an elegant entrée or as a swoon-worthy side.
Time Is On Your Side
I’m not going to sugar coat it, sometimes life is exhausting. When we get home from work and have survived our subway commute, we sometimes feel like we have run a marathon. It is precisely on these days that you need an easy yet satisfying feel in your back pocket. Enter these Harissa Chickpea Stuffed Sweet Potatoes.
The beauty of baked potatoes is that you can prep them and put them in the oven and then forget about them for a while. Go ahead, take a bath if you need it! Then, when the timer goes off, your meal is ready!
Although some recipes require a little more for the filling, for these Harissa Chickpea Stuffed Sweet Potatoes the filling is as easy as 1, 2, 3!
- Open a can of chickpeas.
- Coat your chickpeas in harissa sauce.
- Roast you chickpeas alongside your potatoes. That’s it!
Spice Is ALWAYS Nice
Harissa is a hot chili pepper paste originating from North Africa. It is made from roasted red peppers, spices, herbs, and olive oil. It has robust flavor and it brings the heat. It’s SO GOOD!
You can always make your own but to make this recipe week night ready we opted to use a store bought version. HERE is a brand that will knock your socks off! But you can also find it at most grocery stores. Just look for it near the hot sauces.
Once your chickpeas are adequately roasted, feel free to add extra harissa on top of your baked sweet potato. As the chickpeas cook the sauce will lose a little of its potency but don’t worry, you can alwaysadd more if desired. Bring on the heat!
Versatility Is the Key
The great thing about these Harissa Chickpea Stuffed Sweet Potatoes is that you don’t even need to add the harissa if you want. They are easily customizable to your own tastes or ingredient supply.
If you need something a little milder, try coating your chickpeas in BBQ sauce and roasting. Or if you love hot and spicy but just don’t have harissa, sriracha or chili garlic sauce works wonderfully too.
Last but not least, russet potatoes can be swapped for the sweet potatoes as well. We love the combination of sweet and spicy that you get with the sweet potato but regular old spuds always deliver too. We would just suggest adding extra tahini or harissa paste because they are drier than sweet potatoes.
Get Ready!
Go ahead, relax and recoup from your hectic day while this flavorful meal cooks in the oven. But when that timer rings, be ready for your senses to come alive with pleasure. These Harissa Chickpea Stuffed Sweet Potatoes are not for the faint of heart, but if you survived the MTA, you can handle these. No problem. Enjoy!
- 3 Large Sweet Potatoes
- 1 15 oz. Can Chickpeas (Drained and Rinsed)
- 4 Tbsps Harissa Sauce
- 2 Tbsps Tahini
- Fresh Cilantro (Chopped for Garnish)
- 1 Lemon (Sliced in wedges for garnish)
- Preheat the oven to 400°F.
- Wash your sweet potatoes. Use a fork to poke several holes all around each sweet potato.
- Place the potatoes directly on the oven rack. Place a baking sheet on the rack below the potatoes to catch any drips. Allow the potatoes to cook for 35-40 minutes or until they are soft to the touch.
- Pour the chickpeas in a bowl and coat them with the harissa paste. Spread the chickpeas on a parchment paper lined baking sheet. Place the chickpeas in the oven next to the potatoes. Allow the chickpeas to cook for 20 minutes or until lightly browned.
- Take the chickpeas out of the oven and allow the potatoes to finish cooking if needed. When the potatoes finish, carefully cut them in half.
- Spoon the chickpeas onto the halved potatoes and add more harissa if desired.
- Plate the potatoes and top with tahini, fresh cilantro, and a lemon wedge for an optional zesty spritz.
- Enjoy!
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Here are some other easy weeknight meals you may also enjoy:
