Roasted Chickpea and Sweet Potato Bites

Ingredients

• 1 can (15 oz) Chickpeas
• 1 medium Sweet potato
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Drain and rinse the 1 can (about 425 g) of chickpeas thoroughly. Peel the 1 medium sweet potato and cut it into 1.27 cm cubes.
3. 3In a large bowl, combine the prepared 1 can (about 425 g) of chickpeas and the 1 medium sweet potato cubes. Add the 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss everything together until the chickpeas and sweet potato are evenly coated with the oil and spices.
4. 4Spread the coated chickpea and sweet potato mixture in a single layer onto a baking sheet. Ensure the pieces are not overlapping excessively to allow for proper roasting.
5. 5Place the baking sheet into the preheated about 205°C (200°C) oven. Roast for 20-25 minutes, or until the sweet potato cubes are tender when pierced with a fork and the chickpeas appear slightly crispy.
6. 6Carefully remove the baking sheet from the oven. Serve the roasted chickpea and sweet potato bites warm.

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