Stuffed Sweet Potatoes with Chickpeas

Ingredients

• 4 large sweet potatoes (approx. 300g each)
• 25g pine nuts
• 0.5 bunch coriander (10g)
• Salt
• 3 tbsp olive oil
• 400g chickpeas (canned; drained weight)
• 0.5 tsp chili powder
• 1 tsp Sweet paprika powder
• 1 tsp onion powder
• 1 tsp turmeric powder
• 0.5 tsp cumin powder
• 0.5 tsp garlic powder
• 1 pinch freshly grated nutmeg
• Pepper
• 4 tbsp butter
• 100g sour cream (10% fat)
• 0.5 tsp Chili flakes

Instructions

1. 1.

   Thoroughly wash the sweet potatoes and poke them several times all over. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (160 °C convection; Gas: level 2-3) for 50 minutes.

2. 2.

   Meanwhile, toast the pine nuts in a hot pan without fat for 3 minutes over medium heat, remove them and let them cool slightly.

3. 3.

   Wash the coriander, shake it dry, pluck the leaves, and set a few aside for garnish. Grind the slightly warm pine nuts in a mortar until a creamy paste forms. Add the coriander and a pinch of salt, grind finely, stir in 2 tbsp of olive oil, and set aside.

4. 4.

   Drain, rinse, and drain the chickpeas and place them in a bowl. Mix with the remaining olive oil, spices, and 2 pinches of salt, and spread them on a baking sheet lined with parchment paper; put them in the oven 15 minutes before the sweet potatoes are done, and bake the chickpeas for 15 minutes.

5. 5.

   Cut the baked sweet potatoes lengthwise in the middle. Put 1 tbsp of butter into each one, salt them, and fill them with the baked chickpeas. Smooth the sour cream and season with a pinch of chili flakes. Spoon 2 tbsp onto the sweet potatoes and drizzle with some coriander pesto. Sprinkle the stuffed sweet potatoes with coriander leaves and chili flakes. Serve the stuffed sweet potatoes with chickpeas with the sour cream.