Sort ingredients
jdyer
QR Code
Listen
Pdf
Use a knife or fork to puncture a few holes in the sweet potato. Either roast it at 425°F for 40 minutes, or microwave on high for 8 minutes, until the potato is softened throughout. Set aside.
Set a medium sauté pan over medium heat. Let this heat up for 1-2 minutes before adding in the 2 tablespoons of olive oil.
Add in the grated garlic cloves and stir to coat them in the oil. Add the sage leaves and stir to coat them in the oil, allowing them to fry with the garlic until they are a shade darker in color and crisp, about 2 minutes.
Add the chopped olives and sun-dried tomatoes. Stir to combine, then add the chickpeas and stir again. Drizzle in the balsamic vinegar.
Remove this from the heat and season with a large pinch of salt and a few cracks of black pepper. Taste and add more vinegar, salt and pepper as you see fit. Sprinkle in the chopped parsley.
Slice the potato down the center and pile in the chickpeas. Drizzle with more olive oil if you prefer and eat!