Middle Eastern Spiced Chickpea Stuffed Sweet Potatoes

Middle Eastern Spiced Chickpea Stuffed Sweet Potatoes

Recipe by Sarha Ann Macklin, tried & tasted by AnnabelCourse: Main, VeggieCuisine: Middle EasternDifficulty: Easy


Prep time


Cooking time



This is such a delicious recipe and so easy to make – a great midweek supper dish. Do check out Sarah Ann Macklin’s website HERE as so many great recipes. I am working my way through them so more to come.


  • 2 large sweet potatoes

  • 400 grams of chickpeas

  • Juice of 1 lemon

  • 75 ml of water

  • 30 grams of flaked almonds

  • 3 tablespoons of tahini

  • 1 teaspoon of cumin

  • 1 teaspoon of coriander

  • 1 teaspoon of sumac

  • 1 teaspoon of za’atar

  • 1 teaspoon of garlic granules

  • 1 garlic bulb grated

  • Olive Oil

  • Salt and Pepper


  • Pre heat oven to 180 degrees
  • Prepare your sweet potatoes, by slicing them in the middle, and each side (so they cook through thoroughly), rub them in olive oil and salt and pop in the oven for 40 mins
  • Drain your canned chickpeas, and add all the spices to them with a tablespoon of olive oil, mix together and bake in the oven for 20 minutes
  • For your tahini dressing, put 3 tablespoons of tahini in a bowl along with, 1 juice of a lemon, 1 garlic bulb grated, pinch of salt. Slowly add in water until you have a thin sauce consistency
  • Check your sweet potatoes and take out the chickpeas (if cooked for 20 minutes, they should be a golden brown)
  • Lightly fry some flaked almonds on a low heat for 7 minutes until golden brown, take off the heat and let cool
  • Once sweet potato is cooked, softly pull the middle apart ready to fill with tahini and chickpea stuffing. Slowly add these in on top of each other. Top with flaked almonds and chopped coriander. Serve on a bed of greens.

Cook’s Tip

  • If you have enjoyed this recipe then go to Sarah Ann Macklin’s website HERE for more mouth-watering and healthy inspirational recipes