Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 1 large (12 oz / 340g) sweet potato, cubed into ½ inch pieces
  • 2 cups (150g) broccoli florets, bite-sized
  • 1 medium (150g) red bell pepper, chopped into 1 inch pieces
  • 1 small (100g) red onion, wedged
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Wash and chop vegetables according to specifications and pat the chickpeas thoroughly dry with a clean kitchen towel.
  3. In a large mixing bowl, combine sweet potatoes, chickpeas, red onion, and bell pepper. Drizzle with olive oil and add minced garlic, smoked paprika, cumin, salt, and pepper; toss until evenly coated.
  4. Spread the mixture across the baking sheet in a single layer and roast for 15 minutes.
  5. Remove from oven, toss in the broccoli florets, and return to the oven for another 15–20 minutes until sweet potatoes are fork-tender and chickpeas are golden-brown.
  6. Remove from oven and finish by drizzling with fresh lemon juice and sprinkling with chopped fresh parsley.