Sheet pan chickpeas and sweet potatoes with tahini
Smoky roasted sweet potatoes and crispy chickpeas drizzled with a lemony tahini sauce, a sheet pan dinner that also packs beautifully for lunch.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.88 a serving
- 510 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 sweet potatoes, cut into ¾-inch cubes
- 1 red onion, cut into wedges
- 2 cans chickpeas, drained and rinsed
- 3 tbsp tahini
- 1 lemon
- 1 clove garlic, grated
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 3 tbsp olive oil
- 1½ tsp ground cumin
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp salt, divided
- 3 tbsp water
Each serving has about 510 calories, 18 g protein, 66 g carbs and 21 g fat, and costs about $1.88 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the chickpeas dry with paper towels.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Dry chickpeas crisp up. Wet ones steam and stay soft.the sweet potatoes, onion and chickpeas on a with the oil, cumin, smoked paprika, garlic powder and ¾ teaspoon salt, then spread them out in one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: If they’re piled up, use two pans. Crowded vegetables won’t brown.30 to 35 minutes, stirring halfway, until the sweet potatoes are tender and and the chickpeas are .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 30 min
the tahini, lemon juice, garlic, of salt and the water until smooth and drizzly.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Dolly’s tip: Tahini seizes up thick at first. Keep whisking in water and it loosens.the sauce over the pan and scatter parsley on top.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
