Stuffed Sweet Potatoes with Chickpeas
Stuffed sweet potatoes with chickpeas - Inspired by Levante cuisine
Healthy, because
Even smarter
Nutritional values
In Sweet potatoes contain more dietary fiber than ordinary potatoes. This means that the blood sugar level rises only slowly and cravings are avoided. Those who have a sensitive stomach and react to fat with discomfort can tolerate the low-fat sour cream often much better than crème fraîche or whipped cream.
If you like, you can also prepare stuffed sweet potatoes with chickpeas with normal potatoes, which brings variety. A vegan variation is also possible: Simply replace the butter with margarine and the sour cream with a vegetable alternative, such as soy or oat-based yogurt.
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 18 mg | (150 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 large Sweet potato
- 1 oz Pine nuts
- ½ bunch cilantro
- Iodized salt
- 3 Tbsps olive oil
- 14 ozs chickpeas (can; drained)
- ½ tsp Chili powder
- 1 tsp ground paprika
- 1 tsp Onion powder
- 1 tsp ground Turmeric
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 pinch freshly grated Nutmeg
- peppers
- 4 tsps butter
- 3 ½ ozs Sour cream
- ½ tsp Red pepper flakes
Preparation steps
Wash sweet potatoes thoroughly and prick a few times all around. Place on a baking tray lined with baking paper and bake in a preheated oven at 180 °C / 350 °F for 50 minutes.
Meanwhile, for the cilantro pesto, toast pine nuts in a hot pan without fat over medium heat for 3 minutes, remove and let cool briefly.
Meanwhile, wash cilantro, shake dry, pluck leaves, setting aside a few for garnish. Pound lukewarm pine nuts in a mortar until a creamy custard is formed. Add coriander and 1 pinch of iodized salt, crush finely, stir in 2 tablespoons olive oil and set aside.
Drain, rinse and drain chickpeas and place in a bowl. Mix with remaining olive oil, spices and 2 pinches of iodized salt and spread on a baking sheet lined with parchment paper; place in oven 15 minutes before sweet potatoes are done and bake chickpeas for 15 minutes as well.
Cut baked sweet potatoes lengthwise in the middle. Put 1 tsp butter in each, salt and fill with the baked chickpeas. Whip sour cream until smooth and season with 1 pinch of chili flakes. Put 2 tsp on each of the sweet potatoes and drizzle them with some more cilantro pesto. Sprinkle stuffed sweet potatoes with cilantro leaves and chili flakes. Serve stuffed sweet potatoes with chickpeas with the sour cream.
