Sheet Pan Moroccan-Spiced Chickpeas with Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted sweet potatoes and crispy chickpeas coated in warm Moroccan spices for a nourishing and flavorful vegan one-pan meal. This mediterranean-inspired vegan (gluten free) ready in about 45 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes and 1 can drained chickpeas with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the sweet potatoes and chickpeas in a single layer on a large rimmed baking sheet, ensuring chickpeas are spaced out to crisp up.
  3. Step 3: Roast for 30-35 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized and chickpeas are golden and crispy.
  4. Step 4: Remove from the oven and sprinkle 1/4 cup chopped fresh cilantro over the top. Serve with 4 lemon wedges for squeezing over the dish to add brightness.

Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Chickpeas with Sweet Potatoes take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Moroccan-Spiced Chickpeas with Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Chickpeas with Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Moroccan-Spiced Chickpeas with Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Moroccan-Spiced Chickpeas with Sweet Potatoes vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes