Recipe
Curried Chickpea & Sweet Potato Sheet Pan Dinner
Roasted chickpeas, sweet potato and peppers coated in warm curry spices, served with rice and yoghurt.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Heat the oven to 200°C (180°C fan). Put the chickpeas, sweet potato, red onion and peppers on a large baking tray.
Add the olive oil, curry powder, cumin, salt and black pepper, then toss until everything is evenly coated.
Spread the vegetables out in one layer and roast for 25–30 minutes, turning once, until the sweet potato is tender and the chickpeas are lightly crisp.
Meanwhile, prepare or warm the rice. Serve the roasted vegetables over the rice with Greek yoghurt on the side.
Notes
For extra heat, add a pinch of chilli powder with the curry spices.
About this recipe
Chickpeas, sweet potato, red onion and peppers roast together with curry powder until tender at the edges and lightly crisp. Serve with rice and a cool spoonful of Greek yoghurt for an easy meat-free dinner.
