If you´re looking for a healthy & delicious meal, look no further. This Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce is exactly that. Packed with flavors, easy to make and done in just 30 minutes.
My favorite part about this dish, is that it´s made with basic ingredients. We´re talking canned chickpeas, canned tomatoes & sweet potatoes. A great meal that will fill everyone with so much goodness and not break the bank.
What really flavors this dish is the sweet smoked & hot smoked Spanish paprika. If you don´t have hot smoked paprika, you can use chili powder instead. I just added 1/2 tsp (1.15 grams) for the perfect balance of heat. But you can add more if you love extra spicy.
TIPS & TRICKS to Make this Recipe: I roasted the sweet potatoes with the bake and broil option (bottom + top heat). If your oven can´t do both functions at the same time, just bake them for a couple minutes longer, and make sure to flip the pieces at the half way point. This way they evenly cook.
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Watch the Video Below on How to Make Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce
Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce
- 3 tbsp extra virgin olive oil 45 ml
- 1 sweet potato
- 1/2 onion
- 3 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 tsp hot smoked Spanish paprika 1.15 grams
- 15 oz can diced tomatoes 400 rams
- 15 oz can or jar of cooked chickpeas 425 grams
- 3 tbsp finely chopped parsley 12 grams
- sea salt & black pepper
Cut 1 sweet potato into cubes that are 3/4 of an inch by 3/4 of an inch (2 cm x 2 cm), add them into a bowl, pour in 1 tbsp (15 ml) extra virgin olive oil and season with sea salt & black pepper, toss together until well combined
Add the sweet potatoes into a baking tray lined with parchment paper, make sure they are all in a single layer
Add into a preheated oven, bake + broil option (bottom + top heat) 210 c - 410 f
Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic roughly chopped, mix with the olive oil, after 4 minutes add in 1/2 tsp sweet smoked paprika & 1/2 tsp hot smoked paprika, mix together, then add in a 15 oz can diced tomatoes, a 15 oz can of chickpeas (drained & rinsed), 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together and lower the fire to a low-medium heat
After 23 to 24 minutes remove the sweet potatoes from the oven, they should be done, just pierce them with a toothpick to ensure they are done
Add the sweet potatoes into the simmering chickpeas in the pan, mix together until well mixed, then transfer into serving dishes and sprinkle with finely chopped parsley, enjoy!
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