Ingredients:

  • 2 large sweet potatoes (about 700g / 1.5 lbs), peeled and cut into 1-inch cubes
  • 1 (15-ounce / 425g) can chickpeas, drained and rinsed
  • 1 red onion, cut into wedges
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro (coriander)
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Chop sweet potatoes and red onion. Drain and rinse chickpeas.
  2. In a large bowl, combine sweet potatoes, red onion, chickpeas, garlic, olive oil, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper. Toss well to coat.
  3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through.
  4. While the vegetables are roasting, whisk together the olive oil, lemon juice, parsley, cilantro, garlic, red pepper flakes (if using), salt, and pepper in a small bowl or jar.
  5. Once the vegetables are roasted, transfer them to a serving dish. Drizzle generously with the lemon-herb dressing. Serve immediately.