Curry chickpeas stuffed sweet potatoes

Curry chickpeas stuffed sweet potatoes. Image: Marele van Zyl

Curry chickpeas stuffed sweet potatoes: A savoury vegan dish

A meatless dish has never tasted so delicious as this curry chickpeas stuffed sweet potatoes. Best enjoyed regularly!

Curry chickpeas stuffed sweet potatoes

Curry chickpeas stuffed sweet potatoes. Image: Marele van Zyl

Meatless Monday comfort food coming right up with this delicious curry chickpeas stuffed sweet potatoes recipe. It is a simple dish that has so much to offer in terms of flavour. Frist, simmer the chickpeas in an aromatic curry coconut sauce and stuff them into the soft centre of sweet potatoes. If you try this vegan dish once, you will want to enjoy it at least once or twice a month.

Nutritional benefits of curry chickpeas stuffed sweet potatoes

Chickpeas contain loads of vitamins and minerals giving your body the nutritional punch it needs. It is a good idea to include chickpeas in your meals whenever you can as it is incredibly healthy. Chickpeas promote heart health, and it helps to manage your blood sugar. It further prevents constipation and can promote weight loss. If you are sensitive to gluten, chickpeas are an awesome ingredient to include in your diet.   

Like chickpeas, sweet potatoes are also loaded with fiber, vitamins and minerals. Sweet potatoes promote your immune system, sharpen your brain function and may have cancer-fighting properties.

The list goes on and on! Trust us, this dish will give your health an amazing boost.

Curry chickpeas stuffed sweet potatoes recipe

5 from 1 vote
Recipe by Marele van Zyl Course: MainCuisine: VeganDifficulty: Easy
Prep time


Cooking time


Total time




  • ¼ – ½ cup canola oil

  • 2 -3 tablespoons curry powder

  • 1 large onion diced

  • 2 teaspoons 2 minced garlic

  • 1 teaspoon 1 ground allspice

  • 1 teaspoon 1 ground nutmeg spice

  • 1½ teaspoon smoked paprika

  • 2 teaspoons 2 fresh or dried thyme

  • 1 teaspoon 1 cumin spice

  • 1 teaspoon 1 white pepper.

  • 2 cans of chickpeas drained

  • 1-2 cups of cubed potatoes

  • 1 cup 1 coconut milk

  • ½ cup broth

  • 2 green onions chopped

  • 1-2 cups fresh leaf spinach

  • 2 tablespoons 2 or more chopped parsley

  • salt to taste


  • Heat up a large saucepan with oil, and add onions, garlic, thyme, cumin spice, allspice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions are translucent.
  • Then add potatoes, stir and sauté for about 2-3 more minutes. Add coconut milk if necessary to prevent any burns
  • Next add chickpeas, green onion and broth. Bring to a boil and let it simmer until the sauce thickens, it might take about 18 minutes.
  • Lastly throw in some spinach, and parsley, and adjust with salt, and pepper. Stir for about a minute.
  • While the curry is simmering, cook the sweet potatoes in your microwave: Prick the potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until sweet potatoes are tender, turning the potatoes once.
  • Clean and dry the sweet potatoes, poke holes into the sweet potatoes, place in the microwave and cook for about 4 minutes.
  • Remove, let cool for a couple of minutes Slice open the sweet potatoes and stuff! If your sweet potatoes are large, cut them in half.


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