Spain on a Fork > All Recipes > Main Dishes > Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce
All Recipes, Main Dishes / June 11, 2021

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.

Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce
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.

Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce
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.

Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce
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.

Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce

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

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Watch the Video Below on How to Make Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce

4.75 from 4 votes
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Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

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

  1. 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

  2. Add the sweet potatoes into a baking tray lined with parchment paper, make sure they are all in a single layer

  3. Add into a preheated oven, bake + broil option (bottom + top heat) 210 c - 410 f

  4. 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

  5. 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

  6. 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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13 Comments

  1. Robin M

    5 stars
    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!

    05 . Jan . 2022
    • Spain on a Fork

      So happy to hear that! Yes, the Spanish paprika is must 🙂 much love

      08 . Jan . 2022
  2. Agni

    If you were to pair it with one or two other dishes, which recipes do you recommend?

    22 . Dec . 2021
    • Spain on a Fork

      I would recommend a crunchy baguette and a salad 🙂 much love

      23 . Dec . 2021
  3. bonnie

    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

    15 . Oct . 2021
    • Spain on a Fork

      Yes this dish actually freezes well 🙂 much love!

      16 . Oct . 2021
  4. Jenica

    What would you typically serve with this? Rice? Bread?

    21 . Jul . 2021
    • Spain on a Fork

      Next to a crusty baguette 🙂 much love!

      21 . Jul . 2021
  5. Marin

    5 stars
    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!

    13 . Jun . 2021
    • Spain on a Fork

      I am so happy to hear that Marin! Much love 🙂

      13 . Jun . 2021
  6. laurelie Campeau

    4 stars
    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.

    12 . Jun . 2021
  7. Anja Mullins

    5 stars
    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!

    12 . Jun . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      13 . Jun . 2021

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