Just a simple lunch recipe for you to drool over; Chickpea Sloppy Joe Stuffed Sweet Potatoes. Delicious Chickpeas simmered to perfection in this amazing tomato based sauce slipped inside a warm sweet potato. I mean, it truly is an experience.
This Chickpea Sloppy Joe recipe was one that came to me during my morning workout (when I get most of my great ideas). I thought Sloppy Joe’s are something that pretty much any adult had as a child that most likely brings them feelings of home and comfort. But I needed to put a new spin on it. The traditional version of course is made with ground beef and that was not going to work for me so I just subbed in chickpeas for the beef and let me tell you, when I made this and tasted it, I needed a moment after to collect myself.
It was everything and more that I had hoped it would be! My husband tried it and was impressed and he is not easily impressed so I take that as a huge compliment.
I really wanted a hearty lunch that was also cute (of course), easy to make and packed that protein fix I needed to get me through the next part of my day. This was definitely the right call.
As usual, it called for ingredients I already head like red sauce, canned tomatoes, chickpeas, sweet potatoes, herbs and spices, garlic included of course (I pretty much put garlic in everything) and a little freshly chopped parsley to top it all off. I knew it had to be good with that combination of ingredients.
First I just drained and rinsed the chickpeas and mashed half of them to give the filling a nice texture.
Then I heated up my skillet and added the onions, garlic and tomato paste to marry them with one another.
That smell of something delicious coming!
Pretty much the start to any good tomato based sauce.
In the meantime I started on my sweet potatoes, getting them ready for the filling.
Because it was lunchtime and I had a busy workday I took a little shortcut in cooking these. I just pricked them with a fork all over and placed them in the microwave for 8 minutes, turning them over halfway and they cooked perfectly. I typically cook them in the oven at 375 degrees for 30-35 minutes but I did not have time for that today. I think they came out just as good to be honest.
Next, I added the tomatoes and red sauce to the pan and let it come to a low boil and then simmered it on low while I added the chickpeas.
It just came together like all of the ingredients were meant to be! It smelled incredible as well. Once I got to this step, I was already imagining how incredible this was going to taste. I think I may have actually been drooling.
I let it cook on low for 15 minutes to allow all of the flavors to come together in perfect harmony and they did!
And then it was time to assemble my creation.
I sliced the sweet potatoes (aren’t they so pretty) and used a fork to pull the potato away from the skin, creating a nice bed for my filling.
Then I added the filling and it was just magic!
I hope you enjoy it as much as I did!
- 4 medium sweet potatoes
- 1 15oz can chickpeas
- 3/4 cup tomatoes sauce
- 1 15 oz can fire roasted tomatoes
- 1 small onion diced
- 3 cloves of garlic minced
- 1/4 cup vegetable stock
- 2 tablespoons dry white wine
- 1 tablespoon cumin
- 1 tablespoon tomato paste
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 tablespoon granulated sugar
- 2 tablespoon olive oil
- Freshly chopped parsley for garnish
- Heat a medium skillet with 1 tablespoon of live oil and add the onion and garlic. Cook for 1-2 minutes and then add in the tomato paste and spices.
- Cook for another 1-2 minutes, stirring throughout.
- Add in the tomato sauce and fire roasted tomatoes and stir to combine, add salt and pepper to taste.
- Bring to a boil and then simmer on low for 5 minutes.
- Add the chickpeas and continue simmering for another 10 minutes and turn off the heat.
- Prick the sweet potatoes all over with a fork and place in the microwave for 8 minutes, turning each one over halfway. Remove from microwave and set aside until they are cool enough to handle (about 2-3 minutes).
- Slice each sweet potato down the middle and using a fork, pull the potatoes away from the skin to create nice bed for the filling.
- Fill each one with 1/2 cup of the sloppy Joe mixture (or as much as you want) and top with freshly chopped parsley. Enjoy!