The Easiest, Simplest, Quickest (and Unattractive lol) Chickpea Dinners
that are ALSO supporting your hormone health! 😜
Now more than ever (with a 4-month-old) — fast. simple. easy. but still nutritious recipes are my JAM. I don’t have all the time in the world right now to be whippin’ up magic in the kitchen, but I also know that doesn’t mean I have to resort to foods that aren’t going to nourish my body and my hormones ESPECIALLY in this postpartum season of healing.
These recipes all came about one night after a LONGGG DAY with my baby girl, Alex. I was feeding her for the night and putting her to bed but hadn’t had anything to eat yet. Normally, I would’ve already had my dinner. So, my husband Darius took it upon himself (because he’s the best) to handle dinner, and he asked me what he should prepare (because he just knew I was gonna be particular about it lol)…
I thought about what we had in the kitchen and what would be REALISTIC for Darius to make. He was not about to cook some fancy-ass meal or follow a complicated recipe with a whole mess of steps and ingredients.
Hmmm 🤔
I knew I had chickpeas and sweet potatoes soooo stuffed sweet potatoes?!
I quickly looked up some inspo on Pinterest and we have since prepared two variations (both super tasty). I’m sharing BOTH delicious chickpea-stuffed sweet potato recipes that don’t require much effort, but still tick the boxes when it comes to your health.
If you’re not into chickpeas, believe me, you just might be after you try these. Darius hates them and these were his words after trying one of the recipes below:
“I can get down with chickpeas if they taste like this.”
Happy cooking! 👊😉
Chickpea Stuffed Sweet Potatoes with Ginger-Tahini Sauce
Ingredients:
Chickpeas
2 sweet potatoes (cut in half length-wise)
1 can of chickpeas (drained, rinsed, and patted dry)
olive oil
grass-fed butter
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp freshly grated ginger
1 tbsp maple syrup
2 tbsp tamari
Ginger-Tahini Sauce
¼ cup tahini
1 tsp freshly grated ginger
1 lime juiced
2 tbsp tamari
1 tbsp maple syrup
filtered water to thin
Toppings (Optional)
green onions
cilantro
lime
avocado
Instructions:
Preheat your oven to 425
Rub sweet potatoes with olive oil and place them face down on parchment paper
Bake until tender (about 30 minutes)
Melt grass-fed butter in a cast iron skillet over medium heat
When the pan is hot, add the chickpeas. After a couple of minutes, stir around.
Add the garlic powder, cumin, coriander, cayenne, maple syrup, tamari, and ginger
Toss the chickpeas around in it all until they’re coated and let them get a little crispay (continue to stir)
In a small bowl, mix together all the sauce ingredients
Once the chickpeas seem done (a little crispay), turn the heat down to low and add in the sauce
Continue to stir the chickpeas in the sauce and turn off the heat
Place the baked sweet potatoes on a plate and add the sauced chickpeas
Finish off with the toppings of your choice!
P.S. You don’t need to add salt! The tamari is usually salty enough. Also, feel free to eyeball some of the ingredients (especially the seasoning). I ballparked it for you, but typically I just eyeball and taste as I go.
Another note…I know it may be tempting to skip the fresh ginger and just use ground ginger BUT don’t do it LOL the fresh ginger is what really makes this dish.
Chickpea Stuffed Sweet Potatoes with Lemon-Tahini Sauce
Ingredients:
Chickpeas
2 sweet potatoes (cut in half length-wise)
1 can of chickpeas (drained, rinsed, and patted dry)
Grass-fed butter
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
Salt + pepper
½ tsp oregano
¼ tsp turmeric
Tahini Sauce
¼ cup tahini
1 tbsp maple syrup
½ lemon juiced
Water to thin
Toppings (Optional)
green onions
sesame seeds
cilantro
lime
avocado
Instructions:
Preheat your oven to 425
Rub sweet potatoes with olive oil and place them face down on parchment paper
Bake until tender (about 30 minutes)
Melt grass-fed butter in a cast iron skillet over medium heat
When the pan is hot, add the chickpeas. After a couple of minutes, stir around.
Add the garlic powder, cumin, chili powder, oregano, turmeric, salt, and pepper
Toss the chickpeas around in it all until they’re coated and let them get a little crispay (continue to stir)
In a small bowl, mix together all the sauce ingredients
Once the chickpeas seem done (a little crispay), turn the heat down to low and add in the sauce
Continue to stir the chickpeas in the sauce and turn off the heat
Place the baked sweet potatoes on a plate and add the sauced chickpeas
Finish off with the toppings of your choice!
That’s ittttttttt familia!
I didn’t add photos of the food on here because, to be honest, it does NOT look appetizing in the least bit LOL. Normally, I wouldn’t give a f*ck (if you’ve been following me on Instagram for a while you know what’s up), but I genuinely didn’t want to scare you away from preparing this (mine always looks like vomit or dog food 😳).
Hope you try these out regardless and let me know what you think in the comments below! I’d love to hear from you as always 😜