Sweet Potato Kumpir Filled with Guacamole & Cumin Roasted Chickpeas

Filled to the brim

I’m sure you’ve heard of kumpir – baked potato filled with cheese, corn and other ingredients. I thought it would be a great idea to change things up a bit (I’m not too excited about potato and cheese to be honest) and bake a batch of sweet potatoes. And for fillings? Guacamole and crunchy roasted chickpeas with a dose of cumin and za’atar. Who's up for this?

Servings: 2

Total time: 1 hr 15 min

For the kumpir

Ingredients

2 medium sized sweet potatoes

1 ripe avocado 

1/4 lemon, juiced

1 can chickpeas, drained 

1/2 tsp cumin 

1 tbsp za’atar

2 red onions, cut into chunks

2 tbsp olive oil

salt & pepper to taste

to serve

fresh parsley, finely chopped

dressed salad leaves

Instructions

1. Preheat the oven to 180°C and prick the sweet potatoes with a knife or a fork. Place them in the oven on a backing tray lined with baking paper and bake for 45-55 minutes or until the sweet potatoes are soft inside. 

2. Pour the well-drained chickpeas into a baking dish and add the onion chunks. Drizzle with olive oil and season with cumin, za’atar, salt and pepper.  Roast in the oven for 25-30  minutes. 

3. In the meantime, prepare the guacamole. For this, half the avocado, remove the stone and scoop the flesh into a bowl. Mash the avocado with a fork until it’s smooth and only slightly chunky. Stir in the lemon juice and season with salt and pepper. 

4. When the sweet potatoes and chickpeas are done baking, slice the sweet potatoes open. Season the inside with a sprinkle of salt and fill with guacamole. Top with the roasted chickpeas & onions as well as freshly chopped parsley. 

5. It’s time to shake that jar of za’atar once more and top your homemade kumpir with some! 

6. Enjoy, enjoy, enjoy your filled sweet potato.