Week 2dinner·40 min·4 servings·easy
Harissa Chickpea & Sweet Potato Tray Bake
North Africa / Modern Maghrebi inspired
Ingredients
- 2 15-oz cans canned chickpeas
- 2 medium sweet potatoes
- 1 medium yellow onion
- 3 cloves garlic
- 1 medium bell pepper
- 3 tbsp olive oil
- 1.5 tsp paprika
- 1.5 tsp ground cumin
- 0.25 tsp ground cinnamon
- 0.5 tsp chili powder
- 3 cups baby spinach
- 1 whole lemon
- 1 tsp salt
- 0.25 tsp black pepper
Steps
- 1Preheat oven to 425°F. Cube sweet potatoes; wedge onion and slice pepper.
- 2Toss vegetables and drained chickpeas with oil, minced garlic, paprika, cumin, cinnamon, chili powder, salt, and pepper. Spread on a sheet pan.
- 3Roast 28–32 minutes, stirring once, until sweet potatoes are tender and edges caramelize.
- 4Toss hot tray with spinach so it wilts from residual heat.
- 5Finish with lemon juice. Serve as bowls or with leftover grains.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
vegetarianchickpeassheet-panMoroccanmeal-prepgluten-freehigh-fiber
