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Roasted Sweet Potatoes with Harissa Chickpeas

A delightful dish combining the vibrant sweetness of roasted sweet potatoes with the bold, spicy kick of harissa-infused chickpeas.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium sweet potatoes, peeled and diced into cubes
  • 2 tablespoons olive oil Divided for use in both sweet potatoes and chickpeas
  • to taste Salt
For the Chickpeas
  • 1 can chickpeas, drained and rinsed (15 ounces) Can also use cooked chickpeas
  • 2 tablespoons harissa paste Adjust for spice preference
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • for garnish Fresh cilantro

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the diced sweet potatoes with half the olive oil and a sprinkle of salt. Spread them out evenly on a baking sheet lined with parchment paper.
  3. Place the sweet potatoes in the oven and roast for about 20 minutes, or until they start to become tender and golden.
  4. While the sweet potatoes roast, mix the chickpeas with the remaining olive oil, harissa paste, minced garlic, cumin, and a pinch of salt.
Cooking
  1. After 20 minutes, take the sweet potatoes out of the oven and stir them gently. Add the chickpea mixture to the same baking sheet and spread them out evenly.
  2. Return everything to the oven for another 15 minutes, or until the chickpeas are slightly crispy and the sweet potatoes are fork-tender.
  3. Remove from the oven, garnish with fresh cilantro, and serve warm.

Notes

For substitutions, use other spicy pastes or sauces like sriracha or chili paste. Be cautious when cooking the chickpeas to avoid burning. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to a month. Reheat in the oven at 350°F (175°C) for 10-15 minutes.