This Spanish-inspired dish is ready in 30 minutes, perfect for a family-friendly weeknight meal!
Yields: 4 | 1 cup servings
Ingredients
- 3 tbsp plant-based oil
- 1 sweet potato
- 1/2 onion, finely diced
- 3 cloves garlic, chopped
- 1 tsp smoked paprika (or chili powder)
- 1/4 tsp cayenne pepper
- 2 cups of fresh tomatoes, diced (or one 15 oz canned diced tomatoes)
- 15 oz canned chickpeas, drained and rinsed
- 3 tbsp parsley, finely chopped
- salt, to taste
- black pepper, to taste
Directions
- Preheat oven to 410 °F.
- Cut sweet potato into small cubes, add them into a bowl, pour in 1 tbsp oil, and season with salt & black pepper, toss together until well combined.
- Place the sweet potatoes onto a lined baking sheet in a single layer. Bake for 20-25 minutes.
- Meanwhile, add 2 tbsp oil to a large pan on medium heat. Once heated, add onion and garlic and stir. Once onion and garlic become fragrant (about 4 minutes), add in smoked paprika and cayenne pepper, and then add in tomatoes, chickpeas, 2 tbsp parsley, salt, & black pepper. Stir and lower to a low-medium heat.
- After removing the sweet potatoes from the oven, stir them into the pan with the chickpeas and tomatoes.
- After mixing all ingredients together, serve with finely chopped parsley, and enjoy!
Recipe inspired by: Spain on a Fork and approved by Open Hand Registered Dietitian Nutritionists
