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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!