Roasted Sweet Potato Chickpea Sheet Pan Delight
Ingredients
- 1, 15oz can 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 (200°C).
Dry off the chickpeas using a clean kitchen towel, and gently rub to remove any loose skins.
Place the chickpeas, chopped sweet potato, broccoli florets, and sliced red onion on a sheet pan.
Sprinkle smoked paprika, fennel seed, dry thyme, dry basil, ground cumin, garlic powder, salt, and pepper over the vegetables and chickpeas.
Drizzle olive oil over the ingredients, then toss everything together with your hands to ensure even coating of the spices and oil.
Spread the mixture out on the sheet pan in an even layer.
Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and chickpeas are slightly crispy.
Once done, remove from the oven and sprinkle minced fresh parsley and cilantro over the top. Gently mix everything together.
Serve the roasted mixture in wraps or bowls, paired with rice and hummus.
