Moroccan Sheet Pan Chickpeas and Sweet Potatoes
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $12.00
- Nutrition
- 560 cal · 16g protein
- meatless
- sheet-pan
- budget
🍳 1 pan · Picky-eater safe bet: plain potatoes
Moroccan Sheet Pan Chickpeas and Sweet Potatoes is a Mediterranean weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $12 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
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Ingredients
- 2 cans no-salt-added chickpeas (15 oz)
- 1½ lb sweet potatoes
- 1 count red onion
- 1 count red bell pepper
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 1¼ cups couscous
- 1 count lemon
- 1 bunch fresh parsley
- ¼ cup golden raisins
- 1½ tsp salt
Steps
- Heat the oven to 425°F. Cut the sweet potatoes into 3/4-inch cubes and the onion and pepper into wedges.
- Toss the vegetables and drained, rinsed chickpeas with the oil, cumin, cinnamon, paprika and 1 tsp salt on a large sheet pan.
- Roast 25 minutes, stirring halfway, until the potatoes are tender and the chickpeas crisp at the edges.
- Pour 1.25 cups boiling water mixed with 1/2 tsp salt over the couscous and raisins, cover 5 minutes, then fluff with lemon zest and juice.
- Serve the roasted vegetables over the couscous, scattered with chopped parsley.
- Make ahead: cut the vegetables and rinse the chickpeas up to a day ahead and keep them covered in the fridge; store leftovers up to 3 days.
- Picky eaters can have plain roasted sweet potatoes and couscous, with the chickpeas on the side.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 16 g
- Carbohydrates
- 72 g
- Fiber
- 12 g
- Sugar
- 18 g
- Fat
- 18 g
- Saturated fat
- 2 g
- Sodium
- 380 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop