Buffalo Chickpeas Recipe and images courtesy of Romy London (@romylondonuk on Instagram)


Indulge in a tasty adventure with these Vegan Buffalo Chickpea-Stuffed Sweet Potatoes! These loaded sweet potatoes are perfectly roasted and generously filled with fibre-rich chickpeas, cooked in a tangy buffalo sauce with a blend of spices for a smoky kick. Top them off with a dollop of coconut yoghurt, fresh coriander and a drizzle of balsamic glaze for a mouthwatering finish!

Prep time: 15 minutes
Cook time: 60 minutes


  • 4 medium-size sweet potatoes
  • 200g dried chickpeas, soaked, cooked & rinsed
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 tbsp hot sauce
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika powder
  • ½ tsp garlic powder
  • 150-200 ml water (for adjusting sauce texture)
  • 60ml coconut yoghurt + extra for serving
  • Salt and black pepper, to taste
  • Fresh coriander, for garnish
  • Balsamic glaze, for serving


  1. Prepare the Chickpeas:
  • 1.1 Soak the dried chickpeas overnight or for at least 8 hours. Drain and rinse.
  • 1.2 Cook the chickpeas by boiling them in water for about 1 hour or until they are tender but not mushy. Drain, rinse and set aside.

2. Prepare the sweet potatoes: 

  • 2.1 Preheat the oven to 200°C.
  • 2.2 Wash and scrub the sweet potatoes. Pierce them with a fork a few times to allow steam to escape during baking.
  • 2.3 Rub each sweet potato with a little olive oil and sprinkle with salt and black pepper.
  • 2.4 Place the sweet potatoes on a baking sheet and bake in the preheated oven or about 45-60 minutes, or until they are tender when pierced with a fork.

3. Prepare the Buffalo Chickpeas:

  • 3.1 In a pan, heat the olive oil over medium heat and sauté the onion until translucent.
  • 3.2 Add the cooked chickpeas to the pan and sauté for a few minutes until they start to crisp up.
  • 3.3 In a bowl, mix together the hot sauce, tomato paste, paprika, garlic powder, salt, and black pepper, then pour the buffalo sauce over the chickpeas in the pan.
  • 3.4 Cook the chickpeas in the buffalo sauce for an additional 5-7 minutes, stirring to coat evenly. Adjust the texture of the sauce with a little water, and then stir in the coconut yoghurt before removing from the heat.

4. Assemble and serve:

  • 4.1 Once the sweet potatoes are cooked, remove them from the oven.
  • 4.2 Slice each sweet potato down the centre and top each sweet potato with the buffalo chickpeas.
  • 4.3 Add a dollop of coconut yoghurt on top for extra creaminess and garnish with fresh coriander. Drizzle with balsamic glaze before serving and enjoy!
Calories 381Kcal
Total Fat 14g
Saturated Fat 3g
Sodium 526mg
Total Carbohyrate 59g
Fibre 12g
Sugar 15g
Protein 10g


Buffalo Chickpeas