Mediterranean Chickpea and Feta Stuffed Sweet Potatoes
A warming, vegetarian dish that stuffs baked sweet potatoes with bright, pantry-friendly flavors: seasoned chickpeas, tangy feta, olives, and fresh herbs. It’s hearty enough for a main course and quick enough for weeknights.
Ingredients
- 2 large sweet potatoes
- 1 can chickpeas, drained and rinsed (15 oz)
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove garlic, minced
- 2 tablespoons chopped olives (pitted)
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon dried oregano
- to taste salt and pepper
- optional tomato or cucumber tops for garnish
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes, then prick them a few times with a fork. Bake on a sheet until they’re tender all the way through, about 40–45 minutes depending on size.
- While the potatoes bake, prepare the filling. In a skillet, warm the olive oil over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Add the chickpeas, oregano, lemon juice, and a pinch of salt and pepper. Stir and cook for 3–4 minutes, letting the flavors mingle.
- Remove from heat and stir in olives and parsley. Taste and adjust seasoning if needed.
- When the sweet potatoes are ready, slice each one down the center and gently fluff the inside with a fork. Spoon the chickpea mixture into each potato boat.
- Crumble feta over the top and return to the oven for 3–5 minutes, just long enough for the feta to soften. If you like, finish with a light crack of fresh pepper and extra parsley.
- Serve warm, with a wedge of lemon on the side if you want a bright finish.