Sweet Potato Chickpea Sheet Pan
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium sweet potato, chopped into small cubes ( 1/2 inch thick)
- 1 head of broccoli, chopped into small ping pong-sized florets
- 1/2 medium red onion, sliced thin
- 1 tsp smoked paprika
- 1/2 tsp fennel seed
- 1/2 tsp dry thyme
- 1/2 tsp dry basil
- 1/2 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1-2 tbsp olive oil
- Handful of fresh minced parsley and cilantro
Preparation
Preheat the oven to 400°F.
Dry off the chickpeas using a clean kitchen towel, lightly rubbing it over the chickpeas. Remove any loose chickpea skins that come off.
Add the chickpeas to a sheet pan along with the sweet potato cubes, broccoli florets, and sliced red onion.
Sprinkle the smoked paprika, fennel seed, dry thyme, dry basil, ground cumin, garlic powder, salt, and pepper over the ingredients on the sheet pan.
Drizzle olive oil over everything, then toss together with your hands to coat the ingredients evenly and spread them out on the sheet pan.
Bake in the preheated oven for 25-30 minutes.
After baking, sprinkle fresh minced parsley and cilantro on top and mix everything together.
Serve the Sweet Potato Chickpea Sheet Pan in a wrap or in a bowl with rice and hummus.