Get ready to fall in love with the ultimate flavor combination: sweet potatoes and chickpeas! These two ingredients may seem like an unlikely duo, but trust us, they were meant to be together. Sweet potatoes bring a natural sweetness and creamy texture, while chickpeas add a satisfying crunch and a boost of protein.
In this article, we’ll explore 20 delicious recipes that combine the best of both worlds. From spicy curries to hearty stews, and from crispy tacos to comforting casseroles, we’ve got you covered with a variety of sweet potato and chickpea dishes that are perfect for any meal or occasion. Whether you’re a busy professional looking for quick and easy meals, or a foodie seeking inspiration for your next dinner party, these recipes are sure to become new favorites.
Spicy Sweet Potato and Chickpea Curry
This vibrant curry combines the natural sweetness of sweet potatoes with the comforting warmth of chickpeas, all wrapped up in a spicy Indian-inspired flavor profile. Perfect for a quick and satisfying weeknight meal.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, curry powder, cumin, and cayenne pepper. Cook for an additional 1-2 minutes, stirring constantly.
4. Add diced sweet potatoes and chickpeas. Stir to combine.
5. Pour in coconut milk and season with salt and pepper to taste.
6. Bring to a simmer and cook for 20-25 minutes or until sweet potatoes are tender.
Cooking Time: 25-30 minutes
Roasted Sweet Potato and Chickpea Salad
This vibrant salad combines the natural sweetness of roasted sweet potatoes with the nutty flavor of chickpeas, all tied together with a zesty lemon-tahini dressing.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (14 oz), drained and rinsed
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce the sweet potatoes several times with a fork and roast for 45-50 minutes, or until tender.
3. In a blender or food processor, combine lemon juice, garlic, tahini, and olive oil. Blend until smooth.
4. In a large bowl, combine roasted sweet potatoes, chickpeas, and dressing. Season with salt and pepper to taste.
5. Garnish with fresh herbs, if desired.
Cooking Time: 45-50 minutes (roasting the sweet potatoes)
Sweet Potato and Chickpea Buddha Bowl
This recipe combines the natural sweetness of roasted sweet potatoes with the creamy texture of chickpeas, all wrapped up in a nutritious and filling bowl. Perfect for a quick and easy meal or snack.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (14.5 oz)
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley, cilantro, or scallions
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes several times with a fork and roast for 45-50 minutes, or until soft.
3. In a pan, heat olive oil over medium heat. Add cumin and cook for 1 minute.
4. Drain chickpeas and add them to the pan. Cook for 5 minutes, stirring occasionally.
5. Slice roasted sweet potatoes in half lengthwise and top with chickpea mixture, salt, and pepper to taste.
6. Garnish with chopped herbs if desired.
Cooking Time: 55-60 minutes
Crispy Sweet Potato and Chickpea Tacos
Transform your taco Tuesday with this vibrant and flavorful recipe that combines the natural sweetness of sweet potatoes with the creamy texture of chickpeas.
Ingredients:
– 2 large sweet potatoes, peeled and diced into 1-inch cubes
– 1 can chickpeas (15 oz), drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat cumin over medium-high. Add onion and garlic; cook for 5 minutes or until softened.
4. Add chickpeas to the skillet; stir to combine with onion mixture. Cook for an additional 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing roasted sweet potatoes, chickpea mixture, and desired toppings onto tortillas.
Cooking Time: 25-35 minutes
Sweet Potato and Chickpea Stew
This stew is a perfect blend of sweet and savory, with the natural sweetness of sweet potatoes balanced by the earthy flavor of chickpeas. Serve it with some crusty bread or over rice for a comforting meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and bell pepper until tender.
2. Add the sweet potatoes, chickpeas, diced tomatoes, vegetable broth, and cumin. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Sweet Potato and Chickpea Patties
Sweet Potato and Chickpea Patties Recipe
Summary: These crispy patties combine the natural sweetness of sweet potatoes with the nutty flavor of chickpeas, making for a delicious vegan snack or meal. Perfect for lunchboxes, picnics, or as a quick dinner.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can chickpeas (14 oz), drained and rinsed
– 1/4 cup whole wheat breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: additional spices or herbs of your choice
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, combine mashed sweet potatoes, chickpeas, breadcrumbs, olive oil, cumin, salt, and pepper. Mix well until a thick batter forms.
3. Using wet hands, shape the mixture into 4-6 patties, depending on desired size.
4. Place patties in the skillet or griddle and cook for 3-4 minutes per side, or until golden brown and crispy.
5. Serve warm, garnished with your favorite toppings (such as avocado, salsa, or shredded lettuce).
Cooking Time: 12-15 minutes
Sweet Potato and Chickpea Soup
This comforting soup is perfect for a chilly day. The sweetness of the sweet potatoes pairs perfectly with the creamy chickpeas, making it a nutritious and delicious meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced sweet potatoes, chickpeas, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
3. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Sweet Potato and Chickpea Hash
A flavorful and nutritious breakfast or brunch option that combines the natural sweetness of sweet potatoes with the savory taste of chickpeas, all wrapped up in a crispy hash.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (15 oz), drained and rinsed
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: paprika or chili powder for added spice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper until well coated.
3. Spread sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, or until tender.
4. While sweet potatoes are roasting, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and garlic; cook for 5 minutes, or until softened.
5. Add chickpeas to the skillet and stir to combine with onion mixture. Cook for an additional 2-3 minutes.
6. Once sweet potatoes are done, let them cool slightly before mashing or chopping into smaller pieces.
7. Combine roasted sweet potatoes with chickpea mixture and season with salt, pepper, and any desired spices.
Cooking Time: 35-40 minutes
Sweet Potato and Chickpea Casserole
A comforting, flavorful casserole that combines the natural sweetness of sweet potatoes with the nutty goodness of chickpeas. Perfect for a cozy dinner or brunch gathering!
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the sweet potatoes, chickpeas, vegetable broth, olive oil, cumin, salt, and pepper. Cook for about 10 minutes or until the sweet potatoes are tender.
3. Transfer the mixture to a 9×13 inch baking dish. Top with shredded cheese (if using).
4. Bake for 20-25 minutes or until the casserole is hot and bubbly.
Cooking Time: 40-45 minutes
Sweet Potato and Chickpea Stir-Fry
This sweet and savory stir-fry combines the natural sweetness of roasted sweet potatoes with the creamy texture of chickpeas, all wrapped up in a flavorful Asian-inspired sauce.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14.5 oz)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast sweet potatoes for 20-25 minutes, or until tender.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook for 3-4 minutes, or until softened.
3. Add chickpeas, soy sauce, honey, and ginger to the skillet. Stir-fry for 2-3 minutes, or until combined.
4. Once sweet potatoes are done, add them to the skillet and stir-fry for an additional 2-3 minutes, or until everything is well coated with the sauce.
5. Season with salt and pepper to taste. Garnish with chopped green onions, if desired.
Cooking Time: 25-30 minutes
Sweet Potato and Chickpea Pasta
A comforting and nutritious twist on classic pasta dishes, this recipe combines the natural sweetness of roasted sweet potatoes with the creamy texture of chickpeas.
Ingredients:
– 12 oz pasta of your choice (e.g., penne, fusilli)
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add garlic and cook for 1 minute.
5. Add chickpeas to the skillet and stir to combine with garlic. Season with salt and pepper to taste.
6. Combine cooked pasta, roasted sweet potatoes, and chickpea mixture in a large serving bowl. Toss to combine.
7. Top with grated Parmesan cheese (if using) and serve.
Cooking Time: 35-40 minutes
Sweet Potato and Chickpea Chili
This hearty chili recipe combines the natural sweetness of sweet potatoes with the nutty flavor of chickpeas, all wrapped up in a rich and spicy broth. Perfect for a cozy night in or as a nutritious meal prep option.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can chickpeas (14.5 oz)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little bit of oil until tender.
2. Add the diced sweet potato, chickpeas, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
3. Stir in the canned tomatoes and vegetable broth. Bring to a simmer.
4. Reduce heat and let chili cook for 20-25 minutes or until sweet potatoes are tender.
5. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Sweet Potato and Chickpea Wrap
Satisfy your cravings with this flavorful and nutritious wrap, packed with roasted sweet potato and creamy chickpeas.
Ingredients:
– 1 large sweet potato
– 1 can chickpeas (15 oz)
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 tortilla wraps (whole wheat or flour)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potato with a fork several times and roast for 45 minutes, or until soft.
3. In a pan, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Drain chickpeas and add to the pan with cumin, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
5. Once sweet potato is done, let it cool slightly. Slice into 1-inch pieces.
6. Assemble the wrap by spreading hummus or avocado on a tortilla, followed by roasted sweet potato, chickpea mixture, and any desired toppings (e.g., lettuce, tomato, cheese).
7. Roll up the wrap tightly and serve.
Cooking Time: 50-60 minutes
Sweet Potato and Chickpea Quinoa Bowl
This nutritious bowl combines roasted sweet potatoes and chickpeas with quinoa, herbs, and a squeeze of lemon for a satisfying and flavorful meal. Perfect as a quick lunch or dinner option.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can chickpeas (15 ounces), drained and rinsed
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
– Lemon wedges, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook quinoa according to package instructions.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add chickpeas, cumin, salt, and pepper. Cook for 2-3 minutes, stirring frequently.
5. To assemble the bowls, divide cooked quinoa among four bowls. Top with roasted sweet potatoes, chickpea mixture, and garnish with fresh herbs. Serve with lemon wedges, if desired.
Cooking Time: 30-40 minutes
Sweet Potato and Chickpea Skewers
Sweet Potato and Chickpea Skewers Recipe
Summary: These sweet potato and chickpea skewers are a flavorful and nutritious vegetarian option, perfect for snacking or as a side dish. With the sweetness of roasted sweet potatoes paired with the creamy texture of chickpeas, these skewers will be a hit!
Ingredients:
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1 can chickpeas (drained and rinsed)
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potato cubes with olive oil, lemon juice, cumin, salt, and pepper until well coated.
3. Thread 3-4 sweet potato cubes onto each skewer, leaving some space between them.
4. Place chickpeas on the remaining portion of each skewer.
5. Roast in preheated oven for 25-30 minutes or until sweet potatoes are tender.
6. Garnish with parsley or cilantro if desired.
7. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Sweet Potato and Chickpea Flatbread
This recipe combines the natural sweetness of roasted sweet potatoes with the nutty flavor of chickpeas, all wrapped up in a crispy flatbread. Perfect for a quick snack or as a side dish to your favorite meal.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup water
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the sweet potato cubes for 20-25 minutes, or until tender.
3. In a blender or food processor, combine roasted sweet potatoes, chickpeas, flour, and salt. Blend until smooth.
4. Add olive oil and water to the mixture. Blend until a dough forms.
5. Knead the dough for 2-3 minutes until pliable.
6. Roll out the dough into a thin circle (about 1/8 inch thick).
7. Cook the flatbread in a non-stick skillet or griddle over medium heat for 2-3 minutes on each side, or until crispy and golden.
Cooking Time: 30-40 minutes
Sweet Potato and Chickpea Dip
Sweet Potato and Chickpea Dip Recipe
Summary: This creamy and flavorful dip is perfect for snacking or as a side dish, made with roasted sweet potatoes and chickpeas.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (15 oz)
– 1/4 cup tahini
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Optional: paprika for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for about 45-50 minutes, or until tender.
3. Let the sweet potatoes cool down slightly.
4. In a blender or food processor, combine roasted sweet potatoes, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed.
6. Serve warm or at room temperature with your favorite dippers.
Cooking Time: 50-60 minutes
Sweet Potato and Chickpea Pie
Sweet Potato and Chickpea Pie: A Deliciously Savory Vegan Alternative
This sweet potato and chickpea pie is a unique twist on traditional savory pies, perfect for a comforting vegan meal. The combination of roasted sweet potatoes, creamy chickpeas, and flaky crust creates a delightful flavor profile that will leave you wanting more.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (14 oz)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegan butter or margarine, melted
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the sweet potatoes in a 400°F (200°C) oven for about 45 minutes, or until tender.
3. In a separate pan, sauté the onion and garlic until softened. Add chickpeas, flour, salt, and pepper. Cook for an additional 5-7 minutes.
4. Roll out the pie crust and fill with the sweet potato mixture, then top with the chickpea mixture.
5. Bake for 35-40 minutes or until the filling is hot and bubbly.
Cooking Time: 1 hour 20 minutes
Sweet Potato and Chickpea Burger
This recipe combines the natural sweetness of sweet potatoes with the nutty flavor of chickpeas, creating a deliciously unique burger patty. Perfect for vegetarians and vegans alike, this tasty treat is also packed with fiber and protein.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (drained and rinsed)
– 1/4 cup oats
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, and your favorite toppings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake the sweet potatoes for 45-50 minutes, or until soft.
3. Mash the cooked sweet potatoes in a bowl.
4. Add chickpeas, oats, olive oil, cumin, salt, and pepper to the mashed sweet potatoes. Mix well.
5. Form the mixture into 4 patties.
6. Cook the patties on a non-stick skillet or grill for 3-4 minutes per side, or until golden brown.
7. Assemble the burgers with your favorite toppings.
Cooking Time: 45-50 minutes (for sweet potatoes) + 12-16 minutes (for patties)
Sweet Potato and Chickpea Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the natural sweetness of sweet potatoes with the earthy taste of chickpeas.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 2 large sweet potatoes, cooked and mashed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed sweet potatoes, chickpeas, onion, garlic, and salt and pepper to taste.
3. Stuff each bell pepper with the sweet potato mixture, filling to the top.
4. Drizzle tops with olive oil and sprinkle with optional cheese (if using).
5. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Summary
Get ready to delight your taste buds with these 20 mouthwatering sweet potato and chickpea recipes! From spicy curries to crunchy tacos, these innovative dishes showcase the perfect pairing of creamy sweet potatoes and nutty chickpeas. Whether you’re in the mood for a hearty stew or a quick stir-fry, this article has got you covered. Discover unique flavor combinations that will take your meals to the next level and impress your friends and family.
