Description
This flavorful and easy weeknight recipe combines hearty chickpeas and sweet potatoes in a spiced skillet dish that comes together in just 30 minutes.
Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, chopped
1 large sweet potato, diced
1 (15 oz) can of chickpeas, drained and rinsed
1 teaspoon smoked paprika
½ teaspoon cumin
Salt and pepper to taste
¼ teaspoon crushed red pepper (optional)
Juice of ½ lemon
½ cup vegetable broth or water
Fresh cilantro or parsley for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add garlic and onion; sauté for 2 minutes until translucent.
Add diced sweet potatoes and season with paprika, cumin, salt, pepper, and red pepper flakes.
Cook for 8-10 minutes, stirring occasionally, until slightly softened.
Add chickpeas and pour in the broth. Cover and simmer for 8 minutes.
Once the sweet potatoes are tender and the liquid is mostly absorbed, squeeze in the lemon juice.
Serve warm with your choice of grain or greens. Garnish with chopped herbs.
Notes
Substitute butternut squash for sweet potatoes if preferred.
Leftovers store well in the fridge for up to 4 days.
Avoid overcooking to maintain texture of sweet potatoes and chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 290
- Fat: 8g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: weeknight dinner, healthy skillet dinner, chickpea sweet potato