Chickpea Stuffed Sweet Potato with Aubergines

Chickpea Stuffed Sweet Potato recipe

Chickpea Stuffed Sweet Potato and Aubergines

Such a wonderful combination of 6 tastes, spicy and astringent chickpeas, baked sweet potato and aubergines, and then sour & bitter tahini sauce. I added a little garlic (pungent taste) while sautéing chickpeas with spices that can help digesting, like cumin, coriander, astofedia.
Ayurveda advises to have 6 tastes in your meals so that you feel satisfied and not search for any other taste or food afterwards. We usually tend to have too much sweet or salty tastes and lack the astringent-pungent-bitter tastes. Adding herbs, lemon peel and tahini sauce makes this dish a complete one with all tastes.
Enjoy this as a meal by itself or accompanying your Spring BBQ parties!
I am curios, which taste is your favourite? Mine is sweet, salty and sour! And sometimes bitter (like bitter chocolate!)
Prep Time 35 minutes
Cook Time 20 minutes
Course Main Course
Cuisine International
Servings 4 people
Calories 172 kcal


  • pot
  • pan


  • 3 Sweet potato
  • 1 big Aubergine
  • 1 cup Chickpeas (cooked or canned)
  • 1 tsp 1 tsp of each: cumin, coriander, cinnamon and optional astofedia
  • 1 pinch Red chilli or cayenne pepper
  • 2 tbs Tahini
  • 1 Clove garlic
  • 1 Juice of 1 lemon (+ 1/2 teaspoon of its peel)
  • Herbs like mint, parsley to garnish
  • Optional: A few cherry tomatoes
  • Salt & Black Pepper
  • Olive oil (or coconut or ghee)


  • Adjust oven to 200 degrees Celsius
  • Wash and peel the aubergines making stripes
  • Wash & brush sweet potatoes well, keeping skins on
  • Divide veggies lengthwise into 2
  • Spread some olive oil to sweet potatoes and aubergines, sprinkle some salt
  • Bake them in oven for about 30 minutes
  • Meanwhile, add oil to your pan and add spices, allow them to cook for about 1 minute
  • Add minced garlic and sauté for a minute and add the chickpeas. Sauté for about 5-7 minutes until all chickpeas are well covered with spices
  • Chop your herbs (and tomato) finely add a pinch of salt, a few drops of lemon juice and lemon peel
  • In a small bowl, mix tahini, salt&pepper and lemon juice and a pinch of cayenne/red pepper
  • Use a fork to mash a bit the surface of the potatoes and aubergines and add the chickpeas and tahini dressing
  • Decorate with herbs before serving
Keyword Ayurveda

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