Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce
When you Have a Can of Chickpeas and Want Something Quick & Delicious. How to Make Spanish Chickpeas & Sweet Potatoes in a Spicy Tomato Sauce. Vegan Recipe.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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!