Sheet Pan Roasted Harissa Chickpeas with Sweet Potatoes and Zucchini

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant one-pan meal featuring North African-spiced chickpeas roasted alongside colorful vegetables for a nourishing weeknight dinner. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 45 minutes, pairs chickpeas, sweet potatoes, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 15 oz, rinsed and drained chickpeas
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 1 medium, cut into 1/2-inch half-moons zucchini
• 3 tbsp, divided olive oil
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 15 oz rinsed chickpeas, 2 medium peeled and cubed sweet potatoes, and 1 medium zucchini cut into 1/2-inch half-moons. Add 2 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; toss until evenly coated. Spread mixture in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast for 25-30 minutes, stirring once after 15 minutes, until sweet potatoes are tender and edges are golden brown.
3. Step 3: Transfer to a serving dish, drizzle with remaining 1 tbsp olive oil, and sprinkle with 2 tbsp chopped fresh parsley.