Stuffed Sweet Potatoes With Chickpeas & Raspberry Harissa

A tasty lunch or dinner dish with an added fruity twist, these stuffed sweet potatoes are a great extra addition to a summer BBQ or dinner party.
Serves 3
Total Time
1 Hour 50 Minutes
3 medium sweet potatoes
1 tin of chickpeas, drained
½ tsp of cumin
1-2 tsp of harissa
150g of raspberries, mashed
3 tbsp of tahini or yoghurt
Olive oil
Salt and pepper
To serve
Extra raspberries
Fresh herbs
Mixed seeds
Step 1

Preheat the oven to 160Fan/180°C and line 2 baking trays with parchment paper.

Step 2

Scrub the sweet potatoes, stab them with a knife a few times and roast on one tray for 40-60 minutes until tender.

Step 3

Pat the chickpeas dry, add to the second tray, drizzle with 1 tbsp of olive oil, cumin, salt and pepper and roast for 20-30 minutes until crisp, stirring halfway through.

Step 4

Stir together the harissa and mashed raspberries.

Step 5

Slice the sweet potatoes in half and lightly mash the flesh with a fork. Top with the raspberry harissa, crunchy chickpeas and the tahini or yoghurt. Sprinkle over extra raspberries, fresh herbs and mixed seeds.

Recipe courtesy of Love Fresh Berries

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