Sweet potato, with its sweet and mild flavor, offers us delightful gourmet recipes. Stuffed with a mixture of spinach and chickpeas, it is not only a treat but also a healthy recipe rich in nutritional values. Quick to prepare, I recommend it for your Sunday lunch.
Preheat to 200. Cut the sweet potato in half, brush it with olive oil, and add salt, pepper, and chili powder. Bake it for about 1 hour: it should be well cooked.
Wash and trim the spinach. Chop the garlic, peel and slice the onion. Peel the mushrooms and cut them into large pieces.
In a pan, add a drizzle of olive oil, garlic, onion, spinach, chickpeas, salt, and mushrooms. The spinach will wilt, and the mushrooms will release their moisture. Mix and let cook gently. Add pepper at the end of cooking.
To finish, when the sweet potato is cooked, scrape the top with a fork to create a puree, then season with salt, pepper, and chili. Add the spinach mixture and serve.
0 servings
2
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