Smoky Chickpea & Sweet Potato Skillet

This Smoky Chickpea & Sweet Potato Skillet is the kind of weeknight dinner that feels like a warm hug but takes almost no effort to pull together. Cubes of sweet potato and hearty chickpeas roast together in a single skillet until caramelized at the edges, while smoked paprika and garlic infuse everything with deep, cozy flavor. Bell peppers add sweetness and color, and a finishing shower of fresh herbs and a squeeze of lime brighten the whole dish right before serving. Beyond being delicious, this recipe is a nutritional powerhouse built entirely from whole plant foods. Chickpeas bring plant-based protein and fiber, sweet potatoes deliver a hearty dose of beta-carotene and complex carbohydrates, and the smoked paprika-garlic oil adds richness without any dairy or animal products. It's a naturally vegan, gluten-free dinner that comes together in one pan, meaning less cleanup and more time to enjoy the meal. Serve it on its own for a lighter dinner, spoon it over a bed of fluffy rice or quinoa for something more filling, or wrap it up in warm tortillas for a smoky, veggie-packed taco night. However you serve it, this skillet dinner proves that plant-based cooking can be both simple and deeply satisfying.

Ingredients

• 2 largesweet potatoes, peeled and cut into 3/4-inch cubes
• 2 15-oz canscanned chickpeas, drained, rinsed, and patted dry
• 1 wholered bell pepper, cut into 1-inch chunks
• 1 wholeyellow bell pepper, cut into 1-inch chunks
• 1 mediumred onion, cut into wedges
• 4 tbspolive oil
• 4 clovesgarlic, minced
• 2 tspsmoked paprika
• 1 tspground cumin
• 0.5 tspchili powder, optional, for extra heat
• 1 tspsalt, plus more to taste
• 0.5 tspblack pepper
• 0.25 cupfresh cilantro, chopped, for garnish
• 2 tbspfresh parsley, chopped, for garnish
• 1 wholelime, cut into wedges, for serving

Method

1. Preheat the oven to 425°F (220°C).
2. Peel and cube the sweet potatoes, chop the bell peppers into chunks, and cut the red onion into wedges.
3. In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper to make the smoky garlic oil.
4. Add the sweet potatoes, chickpeas, bell peppers, and red onion to the large skillet, then pour the smoky garlic oil over everything and toss well to coat evenly.
5. Spread the mixture into an even layer in the skillet and transfer to the preheated oven.
6. Roast, stirring once halfway through, until the sweet potatoes are tender and caramelized at the edges and the chickpeas are golden and slightly crisp. 30:00
7. Remove the skillet from the oven and let it cool slightly for a couple of minutes. 2:00
8. Sprinkle the fresh cilantro and parsley over the top, taste and adjust salt if needed, and serve warm with lime wedges on the side.