Sweet Potatoes with Chickpeas and Broccoli Pesto
This dish combines roasted sweet potatoes with crispy chickpeas and a bright, nutty broccoli pesto. It’s satisfying enough for a main course but also works beautifully as a side or part of a mezze style spread.
⏱ Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
Ingredients
For the Sweet Potatoes & Chickpeas
4 medium sweet potatoes
1 (15 oz / 425 g) can chickpeas, drained, rinsed, and patted dry
2 tbsp olive oil
½ tsp smoked paprika
½ tsp cumin
Salt & black pepper, to taste
For the Broccoli Pesto
1 cup broccoli florets (lightly blanched or steamed)
½ cup fresh basil leaves
¼ cup toasted walnuts or almonds (pine nuts optional)
2 garlic cloves
¼ cup Parmesan cheese (or nutritional yeast for vegan)
¼ cup olive oil (plus more as needed)
Juice of ½ lemon
Salt & black pepper, to taste
Garnish
Extra Parmesan or feta crumbles (optional)
Fresh basil or parsley
Lemon wedges
Instructions
1. Roast Sweet Potatoes & Chickpeas
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and place on a baking sheet. Roast 35–40 minutes, until tender.
3. Meanwhile, toss chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes, shaking halfway, until crispy.
2. Make Broccoli Pesto
1. Blanch or steam broccoli for 2–3 minutes, then cool.
2. In a food processor, add broccoli, basil, nuts, garlic, Parmesan, lemon juice, salt, and pepper.
3. Pulse until coarse, then drizzle in olive oil until smooth and spreadable. Adjust with more oil or lemon juice if needed.
3. Assemble
1. Slice roasted sweet potatoes open lengthwise.
2. Spoon in crispy chickpeas.
3. Drizzle generously with broccoli pesto.
4. Garnish with extra cheese, herbs, and lemon wedges.
Notes & Tips
Make it a Meal: Serve with a side salad or quinoa for extra protein.
Shortcut: Use store-bought pesto and blend in some broccoli for freshness.
Meal Prep: Roast potatoes and chickpeas ahead; make pesto up to 3 days in advance.
❓ frequently asked questions FAQ
Q: Can I make this with regular potatoes?
A: Yes, but sweet potatoes add a lovely balance of sweetness to the pesto.
Q: Can I air-fry the chickpeas?
A: Definitely — 375°F (190°C) for 12–15 minutes until crispy.
Q: Can I freeze the pesto?
A: Yes — freeze in small portions (ice cube tray works great) for up to 2 months.
ℹ️ Nutritional Information
Calories: 410
Protein: 13 g
Carbs: 54 g
Fiber: 11 g
Fat: 17 g
Sodium: 420 mg