Description
A simple recipe combining roasted sweet potatoes with spiced chickpeas.
Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast the sweet potatoes for 15 minutes.
- While the potatoes roast, combine the drained chickpeas with the remaining 1 tablespoon of olive oil, cumin, coriander, paprika, and cayenne pepper in a bowl. Mix well.
- Remove the baking sheet from the oven. Push the sweet potatoes to one side.
- Spread the spiced chickpeas on the other side of the baking sheet.
- Return the baking sheet to the oven and roast for another 15 to 20 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crisp.
- Stir everything together before serving.
Notes
- You can substitute sweet potatoes with regular potatoes if desired.
- Adjust the cayenne pepper amount based on your preference for heat.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: chickpea, sweet potato, roasted vegetables, spiced, cumin, coriander, paprika