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This quick and delicious chickpea chilli makes these baked sweet potatoes extra filling. You can add as much or as little chilli as you like.
Chilli-stuffed baked sweet potatoes: serves 4
Download the chilli-stuffed baked sweet potatoes recipe as a PDF.
Ingredients
- 4 medium sweet potatoes, scrubbed clean
- 500g pork mince or Quorn mince*
- 1 onion, peeled and diced
- 2 red peppers, deseeded and sliced
- 2 cloves garlic, crushed
- 2 tablespoons smoked paprika
- 2 teaspoons ground cumin
- ½ teaspoon chilli flakes
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin tomatoes
- 2 teaspoons dried oregano (optional)
Method
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Prick the sweet potatoes all over with a fork and microwave for 10 minutes on full power. Transfer to a baking tray and bake for 20 minutes, until tender (or cook for 40 minutes in the oven if you do not have a microwave).
- Add a little oil to a large pan, cook the mince over a medium-high heat for 3-4 minutes, breaking up lumps with a wooden spoon. Transfer to a bowl, set aside.
- Add a little more oil to the pan, and fry the onion and peppers for around 10 minutes until softened.
- Return the mince to the pan along with the chickpeas, chopped tomatoes and oregano, and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally, until the chickpeas are tender.
- To serve, split the sweet potatoes in half and spoon over the chilli.
Serving suggestion: You could top the chilli with sour cream and guacamole and add a sprinkle of chilli flakes if you like extra spice.
Find more simple recipes on the Family Action website, or visit:
www.nhs.uk/change4life/recipes
* Can contain or is one of the 14 common allergens
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