Roasted Sweet Potatoes and Chickpeas

By Leite's Culinaria

Ingredients

1 pound sweet potatoes or butternut squash (peeled and cut into 1-inch (25 mm) chunks (about 4 cups))
3 1/2 tablespoons extra-virgin olive oil (plus more for serving (optional))
1 small (1 oz) shallot (thinly sliced)
1 teaspoon packed light brown sugar
Kosher salt
1/4 teaspoon freshly ground black pepper
3 or 4 cinnamon sticks
3 to 5 sprigs fresh thyme (rosemary, or sage)
1 1/2 tablespoons tomato paste
2 teaspoons garam masala or curry powder
Pinch of cayenne pepper (optional)
2 (15-ounce) cans chickpeas or white beans (drained and rinsed)
1/2 cup unsweetened coconut milk
2 teaspoons fresh lime juice (or more to taste)
2 tablespoons diced red onion
1/2 cup (1/2 oz) chopped fresh cilantro leaves and tender stems

Prep Time15mins
Cook Time45mins
Servings4

Instructions

Preheat the oven to 350°F (177 °C).

In a medium bowl, toss together the sweet potatoes or squash, 1 tablespoon of the olive oil, the shallot, brown sugar, a large pinch of salt, and the black pepper.

On a large rimmed baking sheet, spread the sweet potatoes in an even layer. Tuck the cinnamon sticks and thyme sprigs around the potatoes. Roast the potatoes until soft and cooked through, tossing them once or twice, about 30 minutes.

While the sweet potatoes are baking, in the same bowl you used for the potatoes (you don't need to wash it), whisk together the tomato paste, garam masala, cayenne if using, 1 1/2 tablespoons of the olive oil, and 3/4 teaspoon salt. Fold in the chickpeas or beans until evenly coated.

When the sweet potatoes have baked for 30 minutes, crank the oven temperature to 400°F (200°C).

Add the chickpeas to the baking sheet, scattering them around the sweet potatoes, and roast, tossing halfway through, until everything is soft and caramelized, 15 to 20 minutes. Remove from the oven.

In a small bowl, whisk together the coconut milk, lime juice, and the remaining 1 tablespoon olive oil.

Using tongs, pluck the thyme sprigs and cinnamon sticks from the sheet pan and discard them. Sprinkle the red onion and cilantro over the chickpeas and sweet potatoes, and drizzle everything with the coconut milk mixture. Toss well and season to taste, adding more salt and lime juice as needed. TESTER TIP: If you're planning on saving some for leftovers, drizzle the dressing over your plated portions and save the remaining dressing and potatoes separately.

Drizzle with more olive oil, if you'd like, and serve.