Kale & Chickpea Stuffed Yams - KCTV5

Kale & Chickpea Stuffed Yams

Kale & Chickpea Stuffed Yams

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FAIRWAY, KS (KCTV) -  Kale & Chickpea Stuffed Yams

Ingredients (to make 4 halves, can easily make more or less):

2 medium sized yams

2/3 cup chickpeas (garbanzo beans)

½ cup kale, stems removed and roughly chopped

2 tablespoons tahini

2 tablespoon milk (soy, almond, any kind will work)

1 tablespoon olive oil

2 teaspoons nutritional yeast (optional)

1-2 cloves garlic, minced

¼ teaspoon each smoked paprika, black pepper and red chili flakes

Salt to taste (about ¼ teaspoon)

An optional add-in for extra decadence: ¼ cup shredded smoked gouda cheese (but you'll be surprised how good it is even without the cheese!)


Wash the yams and wrap in foil.  Bake at 350° for 35-40 minutes, or until soft to the touch.

Allow yams to cool to the touch slightly.  Cut in half lengthwise and carefully scoop out the flesh from the middle, still leaving a ring of flesh attached to the skin.  Do not throw away what you scoop out, put in a separate bowl.

In the bowl of yam filling, add chickpeas, tahini, olive oil, spices and milk.  Mix using a fork, slightly crushing the chickpeas for a creamier consistency.  If the mixture seems too thick and sticky, simply add more milk or water.  Stir in the kale last.

Carefully spoon a heaping mound of this prepared filling into the hollowed out crevice in each yam half.

Return to the oven (on a cookie sheet) and bake at 350° for an additional 15-20, or until lightly golden on top.

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