Name: Spiced Chickpeas & Sweet Potatoes
Ingredients: Sweet Potatoes (2 large): Choose firm sweet potatoes, about 1.5-2 pounds total. Their natural sweetness becomes wonderfully caramelized when roasted and provides a creamy texture to the dish.; Chickpeas (2 cans, 15 ounces each): Also known as garbanzo beans, chickpeas are the protein powerhouse of this dish. Canned chickpeas are convenient, but be sure to drain and rinse them well to remove excess sodium and canning liquid.; Red Onion (1 medium): Red onion adds a pungent and slightly sweet flavor base. Its sharpness mellows as it roasts, contributing depth to the overall spice profile.; Olive Oil (3 tablespoons): Extra virgin olive oil is preferred for its flavor and health benefits. It’s used for roasting the vegetables and helps the spices adhere and bloom.; Garlic (4 cloves): Fresh garlic is essential for its pungent aroma and savory depth. Mince it finely to ensure even distribution of flavor throughout the dish.; Ginger (1 inch knob): Fresh ginger adds a warm, spicy, and slightly zesty note. Peel and finely grate it to release its aromatic oils.; Spices: This is where the magic happens! We’ll use a blend of warming and aromatic spices: Ground Cumin (1 tablespoon): Earthy and warm, cumin is a foundational spice in many cuisines and adds a robust base flavor.; Ground Coriander (1 tablespoon): Citrusy and slightly sweet, coriander complements cumin beautifully and adds a layer of complexity.; Turmeric Powder (1 teaspoon): Turmeric provides vibrant color, earthy flavor, and significant health benefits thanks to its active compound, curcumin.; Paprika (1 teaspoon): Sweet paprika adds a mild, slightly smoky flavor and enhances the red color of the dish. You can also use smoked paprika for a deeper smoky note.; Chili Powder (½ – 1 teaspoon): Adjust to your spice preference. Chili powder adds warmth and a touch of heat. Start with ½ teaspoon for mild spice and increase if you like it hotter.; Cinnamon (½ teaspoon): A touch of cinnamon adds a subtle sweetness and warmth that beautifully complements the other spices and sweet potatoes.; Salt (to taste): Sea salt or kosher salt is recommended. Salt enhances the flavors of all the ingredients.; Black Pepper (to taste): Freshly ground black pepper adds a touch of spice and depth.; Fresh Cilantro (¼ cup, chopped): Fresh cilantro adds a bright, herbaceous finish and a pop of color.; Lemon Juice (1 tablespoon): Fresh lemon juice brightens the flavors and adds a touch of acidity to balance the richness of the spices and sweet potatoes.

Ingredients

Sweet Potatoes (2 large): Choose firm sweet potatoes, about 1.5-2 pounds total. Their natural sweetness becomes wonderfully caramelized when roasted and provides a creamy texture to the dish.
Chickpeas (2 cans, 15 ounces each): Also known as garbanzo beans, chickpeas are the protein powerhouse of this dish. Canned chickpeas are convenient, but be sure to drain and rinse them well to remove excess sodium and canning liquid.
Red Onion (1 medium): Red onion adds a pungent and slightly sweet flavor base. Its sharpness mellows as it roasts, contributing depth to the overall spice profile.
Olive Oil (3 tablespoons): Extra virgin olive oil is preferred for its flavor and health benefits. It’s used for roasting the vegetables and helps the spices adhere and bloom.
Garlic (4 cloves): Fresh garlic is essential for its pungent aroma and savory depth. Mince it finely to ensure even distribution of flavor throughout the dish.
Ginger (1 inch knob): Fresh ginger adds a warm, spicy, and slightly zesty note. Peel and finely grate it to release its aromatic oils.
Spices: This is where the magic happens! We’ll use a blend of warming and aromatic spices:
- Ground Cumin (1 tablespoon): Earthy and warm, cumin is a foundational spice in many cuisines and adds a robust base flavor.
- Ground Coriander (1 tablespoon): Citrusy and slightly sweet, coriander complements cumin beautifully and adds a layer of complexity.
- Turmeric Powder (1 teaspoon): Turmeric provides vibrant color, earthy flavor, and significant health benefits thanks to its active compound, curcumin.
- Paprika (1 teaspoon): Sweet paprika adds a mild, slightly smoky flavor and enhances the red color of the dish. You can also use smoked paprika for a deeper smoky note.
- Chili Powder (½ – 1 teaspoon): Adjust to your spice preference. Chili powder adds warmth and a touch of heat. Start with ½ teaspoon for mild spice and increase if you like it hotter.
- Cinnamon (½ teaspoon): A touch of cinnamon adds a subtle sweetness and warmth that beautifully complements the other spices and sweet potatoes.
Salt (to taste): Sea salt or kosher salt is recommended. Salt enhances the flavors of all the ingredients.
Black Pepper (to taste): Freshly ground black pepper adds a touch of spice and depth.
Fresh Cilantro (¼ cup, chopped): Fresh cilantro adds a bright, herbaceous finish and a pop of color.
Lemon Juice (1 tablespoon): Fresh lemon juice brightens the flavors and adds a touch of acidity to balance the richness of the spices and sweet potatoes.

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Instructions

Preheat your Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Parchment paper also prevents sticking and promotes even browning.
Prepare the Vegetables: Wash and peel the sweet potatoes. Cut them into bite-sized cubes, about ½ to ¾ inch in size. Uniformly sized pieces will ensure even roasting. Peel and halve the red onion, then slice it into wedges. Mince the garlic and grate the ginger.
Combine Vegetables and Spices: In a large bowl, combine the cubed sweet potatoes, red onion wedges, minced garlic, and grated ginger. Drizzle with olive oil (3 tablespoons) and toss to coat everything evenly.
Add Spices and Seasoning: In a small bowl, whisk together the ground cumin, ground coriander, turmeric powder, paprika, chili powder, cinnamon, salt, and black pepper. Pour the spice mixture over the vegetables in the large bowl. Toss everything together thoroughly, ensuring the vegetables are evenly coated with the spices. Massage the spices into the vegetables with your hands for even better distribution.
Roast the Vegetables: Spread the spiced sweet potatoes and onions in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them. If necessary, use two baking sheets. Roast in the preheated oven for 20-25 minutes, flipping the vegetables halfway through, until they are tender and slightly caramelized.
Add Chickpeas and Continue Roasting: While the vegetables are roasting, drain and rinse the canned chickpeas thoroughly. After 20-25 minutes of roasting, remove the baking sheet from the oven. Add the rinsed chickpeas to the baking sheet with the sweet potatoes and onions. Toss everything together to combine.
Final Roast and Finish: Return the baking sheet to the oven and roast for another 10-15 minutes, or until the chickpeas are heated through and slightly toasted, and the sweet potatoes are fork-tender and nicely caramelized.
Garnish and Serve: Once roasted, remove the baking sheet from the oven. Transfer the spiced chickpeas and sweet potatoes to a serving bowl. Stir in the chopped fresh cilantro and lemon juice. Toss gently to combine. Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 400
Protein: 12g