Smoky Sweet Potato and Chickpea Sheet Pan Dinner

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Broccoli

  Raw

  1 bunch or 608g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Paprika

  Spices

  1 tsp or 2g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Preheat the oven to 400°F. Pat the chickpeas dry with a clean kitchen towel, removing any loose skins.
2. On a large parchment-lined sheet pan, combine chickpeas and cubed sweet potato. Drizzle with half of the olive oil, and sprinkle with paprika, fennel seed, thyme, basil, cumin, garlic powder, salt, and pepper. Toss to coat evenly, then spread into a single layer.
3. Bake for 20 minutes.
4. Remove the sheet pan from the oven, toss the chickpeas and sweet potato with a spatula, and push them to one side. Add broccoli florets and sliced red onion to the pan.
5. Drizzle the remaining olive oil over the broccoli and red onion, toss to coat, and spread evenly on the pan.
6. Return the pan to the oven and bake for an additional 10-15 minutes. Garnish with fresh cilantro and parsley before serving.

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