Chickpea Hash Loaded Sweet Potatoes


Hello lovelies! I have an amazing vegetarian recipe for you all today that is full of flavour and is oh so filling! I am a big fan of the English classic that is jacket potatoes, the topping possibilities are endless and you can't go far wrong with potato and gooey toppings can you? The other day I was trying to decide on something for lunch and suddenly had a brainwave to make a jacket sweet potato and this is what I ended up with. It is topped with a flavourful chickpea hash that has mushrooms, spinach, shallot, paprika and curry powder all finished off with a curried yogurt sauce, pomegranate and coriander. Lots of flavours going on here! The addition of the chickpeas also means that it is a great source of veggie protein so it is a winner for you veggie folks out there. Baked potatoes can take forever but I will share my secret tip that has them fluffy and ready to go in under 20 minutes!


Chickpea Hash Loaded Sweet Potatoes

Serves: 2

Time: 30 minutes



2 large sweet potatoes

1 400g tin chickpeas

100g chestnut mushrooms

1 shallot or half an onion

Handful of spinach

1 tsp paprika

2 tsp mild curry powder

1/4 cup greek yoghurt

1/2 lemon

Pomegranate seeds to garnish

Coriander to garnish



1. Preheat the oven to 180c.

2. Top tip for cooking sweet potatoes here! Pierce your potatoes a few times with a knife, cover with a damp piece of kitchen roll on a plate and microwave for 4 minutes. This speeds up the cooking process and means that they only need around 15 minutes in the oven vs 40 normally!

3. Place the potatoes on a baking tray (without the kitchen roll) and bake for 15-20 minutes until tender.

4. Meanwhile, finely dice the shallot and mushrooms. Drain the chickpeas.

5. Heat a little olive oil in a frying pan over medium heat. Add the shallot and mushrooms and sauté for 5 minutes until tender. 

6. Add the chickpeas, paprika, 1 tsp of the curry powder, salt and pepper. Cook for another 5 minutes.

7. Meanwhile, in a small bowl, mix the yoghurt, 1 tsp curry powder and a squeeze of lemon juice. This is your curried yoghurt sauce.

8. Roughly chop a small handful of coriander.

9. Once the potatoes are cooked, carefully plate them and slice partially longways and sideways to create four quarters. 

10. Open up the potato and load with half of the chickpea hash. Top with the curried yoghurt, pomegranate seeds and a sprinkle of coriander.

Note: Eating for 1? Keep the other potato in a tupperware and reheat it for lunch the next day!