Sheet Pan Chickpeas with Sweet Potato and Kale
Crisp roasted chickpeas, sweet potato cubes and kale make a vegetarian pan that has enough protein to count as dinner. Dry the chickpeas well before roasting.
Sheet Pan Chickpeas with Sweet Potato and Kale
Course: Main CourseDifficulty: Easy4
servings15
minutes35
minutesCrisp roasted chickpeas, sweet potato cubes and kale make a vegetarian pan that has enough protein to count as dinner. Dry the chickpeas well before roasting.
Ingredients
2 cans (15 oz each) chickpeas, drained, rinsed and patted dry
2 large sweet potatoes, peeled and cut into 3/4-inch cubes
1 bunch kale, stems removed and leaves torn
1 red onion, cut into wedges
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 1/4 teaspoons kosher salt
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons warm water
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Peel the sweet potatoes with a vegetable peeler and cut them into even cubes.
- Toss the sweet potatoes and onion with 2 tablespoons of the oil, the cumin and half the salt, and spread them on the pan.
- Roast for 12 minutes.
- Toss the chickpeas with 1 tablespoon of the oil, the paprika, garlic powder and remaining salt.
- Add the chickpeas to the pan and roast for 15 minutes, shaking the pan once.
- Massage the kale with the remaining oil, add it to the pan and roast for 5 to 6 minutes, until the edges crisp.
- Whisk the tahini, lemon juice and warm water and drizzle it over the pan.
Notes
- Add feta or a fried egg for extra protein. Leave the chickpeas crisp by storing the dressing separate. Leftovers keep 3 days.
Why these sheet pan chickpeas stay crisp
Drying the chickpeas well is the whole trick. Wet beans steam and never crisp. Roasting the sweet potatoes first gives them a head start, so everything finishes at once.
Kale goes in last so the edges crisp without burning.
Dressing and swaps
The tahini dressing adds creaminess and balances the smoky spice. Spinach is a weak swap for kale, because it wilts fast. Butternut squash can replace the sweet potato.
Serving and a mistake
Serve over rice, quinoa or with warm pita. A fried egg on top makes it more filling.
The common mistake is crowding the pan. Use two pans if the vegetables overlap, or they steam instead of roast.
Prep and timing
Cut the sweet potatoes in even cubes so they cook at the same speed. Tear the kale into bite-size pieces, since it shrinks in the oven. A hot pan helps the vegetables brown. Serve the tahini dressing at the table. Leftovers are good cold over greens the next day. Keep the dressing apart so the chickpeas keep some crunch.
Sheet Pan Chickpeas with Sweet Potato and Kale at a glance
- Prep time: 15 minutes
- Cooking time: 35 minutes
- Servings: 4 servings
- Ingredients: 12, led by (15 oz each) chickpeas, sweet potatoes, bunch kale, red onion
Tips for Sheet Pan Chickpeas with Sweet Potato and Kale
Add feta or a fried egg for extra protein. Leave the chickpeas crisp by storing the dressing separate. Leftovers keep 3 days.
Sheet Pan Chickpeas with Sweet Potato and Kale FAQ
How long does Sheet Pan Chickpeas with Sweet Potato and Kale take?
Sheet Pan Chickpeas with Sweet Potato and Kale takes 35 minutes of cooking after 15 minutes of prep.
How many people does Sheet Pan Chickpeas with Sweet Potato and Kale serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Chickpeas with Sweet Potato and Kale?
12 ingredients, led by (15 oz each) chickpeas, sweet potatoes, bunch kale, red onion. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
