Smoky Paprika-Spiced Chickpeas with Sweet Potato
A hearty vegetarian dish featuring creamy sweet potatoes and smoky chickpeas with a hint of cumin, perfect for a satisfying lunch or dinner. This mediterranean-inspired vegetarian (vegetarian) ready in about 50 minutes pairs medium sweet potatoes, chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 sweet potatoes
- 15 oz chickpeas
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp cumin
- 3 cloves garlic
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro
Instructions
- Step 1: Preheat oven to 400°F. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1 tsp smoked paprika, and 1/2 tsp salt on a baking sheet, then roast for 25 minutes until tender and slightly browned.
- Step 2: While potatoes roast, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 tbsp smoked paprika and 1 tsp cumin, cooking for 30 seconds until aromatic.
- Step 3: Add 15 oz rinsed chickpeas and 1/2 cup chicken broth to the saucepan, stirring to coat. Simmer for 8 minutes until chickpeas are heated through and broth reduces slightly. Stir in roasted sweet potatoes and 1/4 cup chopped cilantro, cooking for 2 more minutes until everything is well combined and heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Paprika-Spiced Chickpeas with Sweet Potato take to make?
Total time is about 50 minutes (15 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 Smoky Paprika-Spiced Chickpeas with Sweet Potato?
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 medium sweet potatoes from drying out.
Can I substitute ingredients in Smoky Paprika-Spiced Chickpeas with Sweet Potato?
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 Smoky Paprika-Spiced Chickpeas with Sweet Potato 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 Smoky Paprika-Spiced Chickpeas with Sweet Potato vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
