Chickpeas & smoky sweet potatoes

This vegetarian and vegan entrée is total yum in a dish. Serve this dish with steamed broccoli or sautéed kale and brown rice or to barley rice to complete the meal.

5 ¾



  • Heat a large non-stick skillet over medium heat. Add 1 Tbsp oil and sauté onion until golden brown about 3-5 minutes. Add the remaining 2 Tbsp oil and the sweet potatoes and sauté for about 5-7 minutes. Adjust heat so the sweet potatoes don’t burn.
  • Add chickpeas and garlic and toss in. Sauté until the chickpeas are heated through.
  • Meanwhile in a small bowl: whisk together smoked paprika, pepper, turmeric, salt, ketchup, water, soy sauce and maple syrup. Add to the pan and stir in well. Cover for 2-3 minutes to heat through, remove lid, stir and serve. Any leftovers can be stored in the fridge in a covered container for up to three days.


Calories 284
Protein 10.4 g
Carbohydrates 42.2 g
Fibre 8 g
Sodium 327 mg

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Just made this recipe, we really liked it, thanks Marilyn.

February 26, 2017 at 1:07 pm

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