Roasted Sweet Potatoes with Chickpeas

Name: Roasted Sweet Potatoes with Chickpeas
Cook time: 30 min
Yield: 4 servings
Ingredients: 900 g sweet potatoes peeled and cut into 2.5 cm cubes; 20 ml olive oil divided; 4 g fine salt divided; 1 g black pepper freshly ground, divided; 3 g smoked paprika divided; 2 g ground cumin divided; 2 g garlic powder optional, divided; 400 g canned chickpeas drained and rinsed well; 10 ml olive oil divided; 3 g fine salt divided; 1 g black pepper freshly ground, divided; 1 g smoked paprika divided; 1 g ground cumin divided; 30 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 10 g flat-leaf parsley chopped

Roasted sweet potatoes and chickpeas are finished together with a simple lemon-spice dressing so the potatoes stay tender inside and caramelized at the edges while the chickpeas add body and bite.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

900 g sweet potatoes peeled and cut into 2.5 cm cubes
20 ml olive oil divided
4 g fine salt divided
1 g black pepper freshly ground, divided
3 g smoked paprika divided
2 g ground cumin divided
2 g garlic powder optional, divided
400 g canned chickpeas drained and rinsed well
10 ml olive oil divided
3 g fine salt divided
1 g black pepper freshly ground, divided
1 g smoked paprika divided
1 g ground cumin divided
30 ml lemon juice freshly squeezed
2 g lemon zest finely grated
10 g flat-leaf parsley chopped

Instructions

Heat the oven to 220°C. Set a large rimmed sheet pan on the counter; if your pan is smaller than 30 cm x 40 cm, use two pans so the vegetables roast instead of steam. Oven fully preheated; pan ready.
In a large bowl, toss the sweet potatoes with 20 ml olive oil, 4 g salt, 1 g black pepper, 3 g smoked paprika, 2 g ground cumin, and the garlic powder if using. Spread them on the sheet pan in a single layer. Sweet potatoes are coated evenly and spread without overlap.
Roast the sweet potatoes for 15 minutes. Meanwhile, in the same bowl, toss the chickpeas with the remaining 10 ml olive oil, 3 g salt, 1 g black pepper, 1 g smoked paprika, and 1 g ground cumin. Sweet potatoes are starting to soften and lightly brown at the edges.
Add the chickpeas to the pan and stir to redistribute the vegetables into an even layer. Roast 12 to 15 minutes more, until the sweet potatoes are tender through and browned in spots and the chickpeas are hot with lightly crisped skins. A paring knife slides easily into a potato cube and the chickpeas look dry at the surface with some browned edges.
Transfer the roasted mixture to a serving bowl. Add the lemon juice, lemon zest, and parsley, then toss gently. Taste and add a little more salt only if needed. The lemon aroma is bright and the seasoning tastes balanced.