One-Pan Spiced Chickpea and Sweet Potato Skillet

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty, vegetarian skillet featuring tender sweet potatoes and spiced chickpeas cooked in a savory tomato sauce, perfect for a quick and nourishing weeknight meal. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs sweet potatoes, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 500g), peeled and diced into 1/2-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 can (14 oz) canned diced tomatoes
• 1/2 cup vegetable broth
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground coriander; cook for 1 minute until spices are fragrant.
3. Step 3: Add 2 medium diced sweet potatoes (1/2-inch cubes) and 1 can (15 oz) drained chickpeas to the skillet. Stir well to coat with spices.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes and 1/2 cup vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer.
5. Step 5: Cover and cook over medium-low heat for 15-20 minutes, stirring occasionally, until sweet potatoes are tender and sauce has thickened.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice for brightness before serving.