Sheet-pan sweet potatoes and chickpeas

Sweet potatoes last. Chickpeas last longer. Together they are a sheet-pan dinner that does not need a sauce. The spices are the same ones chili uses.

Ingredients

• 2 lb sweet potatoes
• 2 cans chickpeas, drained
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt

A spoon of yogurt or a handful of spinach wilted on the pan in the last two minutes if they are already in the fridge.

Method

1. Heat the oven to 425 F. Peel the sweet potatoes if you want, then cut them into 3/4-inch cubes. Drain and dry the chickpeas.
2. Toss both on a sheet pan with the oil, cumin, paprika, and salt. Spread them out so they roast instead of steam.
3. Roast 25 to 30 minutes, stirring once, until the sweet potato is tender and the chickpeas are blistered.
4. Eat as a bowl with yogurt, in a tortilla, or next to whatever protein is already cooked.

Why it works in PantryZero

If sweet potatoes and chickpeas are on the shelf, this is Make Now. Cumin and paprika are spices you log once. The grocery list should stay empty unless you are out of oil.