Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce
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.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED & HOT SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Join Me on Patreon!
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
Ingredients
- 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
Instructions
-
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!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Discover more from Spain on a Fork
Subscribe to get the latest posts sent to your email.
I just made this. Nice, simple recipe, quick to prepare. I added some oregano and hot peppers and I added about 1/2 cup of parsley. (I think of parsley as a vegetable and it is a welcome weed in my garden)
Sounds great!! Much love 🙂
Excellent recipe! Living in rural Tennessee I was not able to find any hot smoked Spanish paprika so I had to substitute chili powder. I’ll have to order some for the next time I fix this recipe. Thank you for your fabulous recipes and the helpful videos!
So happy to hear that! Yes, the Spanish paprika is must 🙂 much love
If you were to pair it with one or two other dishes, which recipes do you recommend?
I would recommend a crunchy baguette and a salad 🙂 much love
Finally found some sweet potatoes in the market, so will be able to try this. If I make a double batch, do you think this would freeze OK? Thank you
Yes this dish actually freezes well 🙂 much love!
What would you typically serve with this? Rice? Bread?
Next to a crusty baguette 🙂 much love!
Made this for dinner tonight following the recipe to a T. It’s so delicious, we all loved it! Not too spicy at all (recipe says to use smoked hot paprika not hot chilli powder- there’s a big difference between the 2) & everything was well balanced & the textures were so nice alongside some quinoa I cooked. We found the amount of liquid from the tin tomatoes perfect for this dish & was not dry. Make sure you roast your sweet potato until it’s well caramelised, it makes all the difference! Thank you for a great tasty & healthy recipe!
I am so happy to hear that Marin! Much love 🙂
I loved it but did not have chick peas so used large lima beans. I would put the whole 28 oz of diced tomatoes in because 15oz did not seem enough liquid and it seemed a little dry. I would only use 1/4 tsp of chilli powder because 1/2 was too strong for me but that is a taste preference. So for the second half I threw in the rest of the tomatoes and will made some rice tomorrow to have with it and see if that helps with the easing the “hot” chillies.
I just made the Chickpeas in Spicy Tomato sauce and it’s absolutely delicious!
I only had a few small sweet potatoes Left and they were fully cooked at 16 minutes.
Thanks for the recipe!
So happy to hear that! Much love 🙂