tomato chickpea

Tomato Chickpea Stuffed Potato



Nancy is a Healthy Lifestyle Expert, Weight Loss Coach. She is committed to helping you KILL the fat on your body and the F.A.T. in your mind (false assumed truths) that hold you back from living your best life.


1/2 Sweet Potato (medium, halved lengthwise)
1/2 tsp Extra Virgin Oilive Oil
1/8 Sweet Onion (small, sliced)
1/3 Garlic (cloves, minced)
1 tsp Balsamic Vinegar
1/4 cup Crushed Tomatoes (from the can)
1/3 cup Chickpeas (cooked)
1/3 stalk Green Onion (sliced, divided)


  1. Preheat the oven to 425° (220°) and line a baking sheet with parchment paper. 
  2. Brush the flesh of the sweet potato halves with oil. Bake face-down on the baking sheet for 20 to 30 minutes, or until tender.
  3. Meanwhile, heat a pan over medium-high heat. Cook the onions and garlic in the balsamic vinegar until soft. Add the tomatoes and chickpeas and cook until warmed through, about five minutes. Stir in half the green onions and set aside.
  4. Plate the sweet potato halves and top with the tomato chickpea mixture. Garnish with green onions and enjoy.

Nutrition, amount per serving:

Calories 210
Fat 4g
Carbs 38g
Fiber 8g
Sugar 12g
Protein 7g
Cholesterol 0mg
Sodium 159mg
Calcium 83mg
Iron 3mg



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Tomato Chickpea Stuffed Potato

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