Roasted Chickpeas with Sweet Potatoes and Courgette
This vegan recipe combines the earthy flavours of roasted chickpeas with the sweetness of sweet potatoes and the freshness of courgette. The dish is enhanced with a blend of smoked paprika and other dried herbs and spices, creating a delicious and wholesome meal. The chickpeas turn crispy, the sweet potatoes become tender, and the courgette adds a delightful crunch. It's a perfect combination of textures and flavours that will leave you satisfied and nourished.
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Prep Time
15 MIN
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Cook Time
30 MIN
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Servings
4 PEOPLE
Ingredients
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2 cans of chickpeas, rinsed and drained
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2 medium sweet potatoes, peeled and cubed
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2 courgettes, sliced into half-moons
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp dried thyme
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1 tsp dried oregano
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½ tsp teaspoon garlic powder
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½ tsp onion powder
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Salt and pepper to taste
Directions
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Preheat your oven to 200°C
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In a large mixing bowl, combine the chickpeas, sweet potatoes, and courgette.
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Drizzle olive oil over the mixture and toss until everything is well-coated.
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Sprinkle smoked paprika, dried thyme, dried oregano, garlic powder, onion powder, salt, and pepper over the vegetables. Mix well to evenly distribute the spices.
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Spread the mixture in a single layer on a baking tray lined with parchment paper.
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Place the baking tray in the preheated oven and roast for about 25-30 minutes, or until the sweet potatoes are fork-tender and the chickpeas are crispy, stirring once halfway through.
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Once cooked, remove from the oven and let it cool slightly before serving.
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Serve the roasted chickpeas, sweet potatoes, and courgette as a delicious vegan main dish or as a side alongside a salad or whole grain of your choice. Enjoy this nutritious and flavorful roasted chickpea dish with your loved ones!
