This is how to make sweet potatoes filled with Moroccan hummus stew (Editor: Gilad Man Mannheim)
The hummus grains are not only very tasty, but also rich in protein and can be used as a base for endless dishes.
Last week, cook Chen Mizrahi
from the beloved recipe blog Chen in the Kitchen
added them to a family recipe of juicy chicken breast in the oven with peppers, and this week she surprises with a new recipe, this time without meat, in the form of hearts filled with Moroccan hummus.
Does that sound like a strange combination to you?
You will be surprised to find out how well the sweet taste of the sweet potato combines with the flavors of the Moroccan hummus stew.
A colorful and impressive dish, which can easily be a complete meal or a festive side dish.
Do you have any leftovers from the stew?
You can eat it as is or over white rice.
You will be surprised to discover how well the sweet taste of the sweet potato combines with the flavors of the Moroccan hummus stew (Photo: Alon Masika, Styling: Yael Magen)
Sweet potatoes filled with Moroccan hummus stew (photo: Alon Masika, styling: Yael Magen)
6 sweet potatoes
500 grams of chickpeas
2 teaspoons baking soda
For Moroccan stew:
¼ cup oil
2 red peppers (gambos), cut into medium cubes
1 hot pepper (optional), diced
2 units sweet or hot dry red pepper
4 crushed garlic cloves
2 tablespoons of Moroccan paprika in oil
½ tablespoon of turmeric
¼ cup of cumin
1 tablespoon brown sugar
¼ teaspoon black pepper
1 small tomato paste (100 grams)
For the conversion table click here >
How do you prepare sweet potatoes with Moroccan hummus?
hummus (night before):
Place the hummus grains in a large bowl, add baking soda powder, pour water to cover and cover the bowl with plastic wrap.
Soak for 12 hours.
2 Drain the chickpeas from the water, rinse well and put the chickpeas in a pot with plenty of water.
Bring to a boil, remove all the foam that forms and cook at a gentle boil for about half an hour.
3 For the
heat the oil in a pot over medium heat.
Add the garlic, hot pepper and red peppers and fry for a few seconds.
4 Add the spices - paprika, turmeric, cumin, salt, sugar and black pepper and fry for a few seconds.
5 Add the mash, chickpeas, dried peppers and water until covered.
bring to a boil.
6 Cook on low heat with a partial cover for about 40 minutes or until the sauce thickens and the chickpeas are soft.
If the stew has not thickened enough, open the lid, and cook on high heat until the sauce thickens.
heat the oven to 200 degrees and using a fork make several holes in the sweet potatoes.
Place them on a baking sheet lined with baking paper and put them in the oven for 40-45 minutes, until they are soft.
8 Take the sweet potatoes out of the oven and make a cut in each of them.
Remove some of the sweet potato flesh, add the chickpeas to the stew and mix.
9 In the cavity formed inside each sweet potato, place a few spoonfuls of the hummus stew and serve with a little chopped cilantro on top and, if desired, sprinkle some tahini as well.
More vegetable recipes
Hummus stew with ground meat and spinach
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Chicken breast in the oven with peppers and chickpeas
A pot of stuffed cabbage fans
Black lentil stew, mushrooms and kale
Lentil dal, tofu and pumpkin
Quinoa and vegetables in tomato cream
Shakshuka stew in Spanish style
Turkish rice with chicken and artichoke
Spiced pumpkin stew
Chen Mizrahi, in collaboration with Soget