Description
This one-pan Moroccan-inspired skillet blends tender caramelized sweet potatoes with protein-packed chickpeas in a savory, spiced tomato sauce. It is a vibrant, nourishing, and cozy meal perfect for busy weeknights when you need something simple yet sophisticated. Hearty enough for the whole family, this plant-forward dish brings bold global flavors to your table with minimal cleanup.
Ingredients
2 large sweet potatoes, peeled and cubed
19-ounce can chickpeas, drained and rinsed
28-ounce can diced tomatoes
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper, sautéing until softened about 5 minutes.
Stir in the garlic, cumin, coriander, paprika, and cayenne pepper, cooking for 1 minute until fragrant.
Add the cubed sweet potatoes and stir to coat thoroughly in the spices.
Pour in the diced tomatoes with their juices and bring to a gentle simmer.
Cover and cook for 15-20 minutes, or until the sweet potatoes are tender.
Fold in the chickpeas and cook for another 5 minutes to heat through.
Season with salt and pepper to taste.
Serve warm, topped with a generous sprinkle of fresh cilantro.
Notes
Store leftovers in an airtight container for up to 3 days; the flavors often deepen overnight. You can customize this by adding kale or spinach during the last few minutes of cooking for extra greens. For a heartier meal, serve over cooked couscous or with warm pita bread.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 9g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg