Chickpea and Spinach Stuffed Sweet Potatoes

Bake the sweet potatoes

Preheat your oven to 200°C (180°C fan / 400°F). Pierce each sweet potato several times all over with a fork, then place directly on the oven rack or a lined baking tray. Bake for 30–35 minutes, until a skewer or knife slides through the centre with no resistance and the skins look slightly wrinkled.

Soften the onion

About 10 minutes before the potatoes are done, heat the olive oil in a large frying pan over medium heat. Add the red onion with a pinch of salt and cook, stirring occasionally, for 5–6 minutes until softened and just starting to turn golden at the edges.

Build the filling

Add the garlic, cumin, and coriander to the pan and stir for 1 minute until fragrant. Tip in the drained chickpeas, then use the back of a spoon or a fork to roughly mash about half of them — this gives the filling a creamy texture that holds together nicely while keeping some whole chickpeas for bite.

Wilt the spinach

Add the spinach to the pan in two or three handfuls, stirring each addition until just wilted before adding the next, about 2 minutes total. Taste and season generously with salt and black pepper.

Stuff and serve

Cut each baked sweet potato open lengthways and use a fork to gently fluff and loosen the flesh. Spoon the chickpea and spinach filling generously into each potato, letting it spill over the sides. Serve immediately while everything is warm.