Balsamic Chickpea-Stuffed Sweet Potatoes Recipe

About this recipe

A hearty and flavorful vegan dinner featuring roasted sweet potatoes stuffed with a tangy balsamic chickpea and tomato mixture, topped with fresh spring onions for a satisfying meal.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• - Sweet Potatoes
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• - Giusti Duetto Balsamic Vinegar In Gift Box
• - Knorr Stock Cubes Vegetable
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Kikkoman Soy Sauce
• - Petti Delicato Extra Fine Passata

Instructions

1. 1. Preheat your oven to 200C/400F/Gas Mark 6. Wash the sweet potatoes thoroughly and prick them all over with a knife.
2. 2. Place the sweet potatoes on a baking tray and bake for about 1 hour or until they are soft and cooked through.
3. 3. About 30 minutes before the sweet potatoes are done, start preparing the sauce. Finely slice the onion and mince the garlic.
4. 4. Heat a tablespoon of olive oil in a pan over medium heat. Add the sliced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
5. 5. Stir in 1 tablespoon of balsamic vinegar and 1 tablespoon of soy sauce. Cook for another 2 minutes.
6. 6. Add the passata and crumble in the vegetable stock cube. Stir well and let the mixture simmer for 10 minutes.
7. 7. Let the sauce simmer for another 10 minutes, stirring occasionally, until it thickens slightly.
8. 8. Just before serving, stir in the remaining tablespoon of balsamic vinegar and the chopped spring onions. Mix well and remove from heat.
9. 9. Slice open the baked sweet potatoes and fluff the insides with a fork. Spoon the sauce generously into each potato and serve immediately.