Sweet Potato with Crispy Chickpeas and Chimichurri

Sweet Potato with Crispy Chickpeas and Chimichurri

Roasted sweet potatoes paired with crispy spiced chickpeas and a tangy chimichurri sauce make this vibrant vegetarian dish a perfect weeknight meal. Add Persian feta for extra creaminess or keep it vegan!

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Course: Light Meal, Side Dish

Cuisine: Vegan, vegetarian

Keyword: Chimichurri, Crispy Chickpeas, Roasted Sweet Potato

Cook Time: 30

Servings: people

Calories: 329kcal

Ingredients

For the Sweet Potato:

2 large sweet potatoes cut into long flat slices
2 tbsp olive oil
salt and pepper to taste
1 tsp garlic powder optional

For the Crispy Spicy Chickpeas:

1 can 400g chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

For the Chimichurri Sauce:

1/4 cup fresh parsley chopped (or 2 tbsp dried parsley)
2 tbsp fresh oregano chopped (or 2 tsp dried oregano)
2 garlic cloves minced
1 tbsp red wine vinegar
1/4 cup olive oil
1/2 tsp red chili flakes optional
salt and pepper to taste

Optional (for non-vegan version)

Persian feta sprinkled at the last minute

Instructions

Preheat the Oven and Prepare the Sweet Potato

Preheat your oven to 220°C (430°F) for a conventional oven or 200°C (400°F) for fan-forced. Place the sweet potato pieces on a large baking tray and drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder.

Prepare the Chickpeas

Drizzle the chickpeas with olive oil, cumin, paprika, salt, and pepper. Toss to coat evenly, then scatter the chickpeas around the sweet potato pieces on the same baking tray.

Roast Everything Together

Roast in the oven for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized and the chickpeas are crispy.

Prepare the Chimichurri Sauce

While the sweet potato and chickpeas are roasting, make the chimichurri sauce. In a small bowl, combine the chopped parsley (or dried parsley), oregano (fresh or dried), minced garlic, red wine vinegar, olive oil, and red chili flakes (if using). Season with salt and pepper to taste. Stir to combine and set aside.

Assemble the Dish

Once the sweet potato and crispy chickpeas are ready, arrange the sweet potato on serving plates. Top with the crispy chickpeas and drizzle generously with chimichurri sauce. If you’re making the non-vegan version, sprinkle the Persian feta on top at the last minute.

Serve and Enjoy!

Serve immediately, garnished with extra herbs if desired. This dish makes for a filling and flavour-packed meal that’s perfect for a midweek dinner or a weekend lunch.

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