Sheet Pan Harissa-Roasted Chickpeas with Sweet Potato and Kale

Name: Sheet Pan Harissa-Roasted Chickpeas with Sweet Potato and Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes; 1 can (15 oz), drained and rinsed chickpeas; 2 cups, stems removed and chopped kale; 2 tbsp harissa paste; 3 tbsp olive oil; 3 cloves, minced garlic; 1, zested and juiced lemon; 1 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper

A vibrant, one-pan dinner featuring caramelized sweet potatoes and tender kale coated in smoky harissa-spiced chickpeas.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
1 can (15 oz), drained and rinsed chickpeas
2 cups, stems removed and chopped kale
2 tbsp harissa paste
3 tbsp olive oil
3 cloves, minced garlic
1, zested and juiced lemon
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
Step 2: Roast for 15 minutes until slightly tender, then add 1 can (15 oz) drained and rinsed chickpeas, 2 tbsp harissa paste, and 3 minced garlic cloves. Stir to coat, then return to oven for 15 minutes until chickpeas are crispy.
Step 3: Add 2 cups chopped kale, 1 tsp cumin, and the zest and juice of 1 lemon. Toss to coat, then roast for 5 more minutes until kale is wilted but still bright green.