Chickpeas and Sweet Potatoes
A comforting and healthy dish featuring roasted sweet potatoes, sautéed chickpeas, and fresh spinach, perfect for a quick weeknight dinner.
Ingrédients
Main Ingredients
- 1 large sweet potato Provides natural sweetness, fiber, and a creamy texture once roasted.
- 1 can (15 oz.) chickpeas, drained and rinsed A powerhouse of protein; these make the meal satisfying.
- 2 cups fresh spinach Adds color and a dose of vitamins.
- 1 tablespoon olive oil Essential for roasting and sautéing; adds richness.
- 1 teaspoon cumin Provides earthy warmth.
- 1 teaspoon paprika Adds a little zing and enhances sweetness.
- Salt and pepper to taste To elevate flavors.
Optional Toppings
- Tahini For drizzling over the top.
- Feta cheese A sprinkle for added flavor.
- Chopped herbs For an extra flair.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Chop the sweet potato into bite-sized cubes.
- In a bowl, toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper.
Roasting and Cooking
- Spread the seasoned sweet potato on a parchment-lined baking sheet and roast for 20-25 minutes.
- Heat a skillet over medium heat and sauté the drained chickpeas for about 5-7 minutes until golden and crunchy.
- Add spinach to sautéed chickpeas and cook for 3-4 minutes until wilted.
Combining
- Once both sweet potatoes and chickpeas with spinach are done, combine them in a large bowl, optionally adding toppings.
Serving
- Serve the dish warm, enjoy the comforting blend of flavors.
Notes
Leftovers can be refrigerated for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. Feel free to experiment with spices and vegetables.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 56gProtein: 10gFat: 9gSaturated Fat: 1gSodium: 230mgFiber: 10gSugar: 8g
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