Harissa Roasted Chickpeas with Sweet Potatoes

Harissa-roasted chickpeas and sweet potatoes with crisp edges, fresh parsley, and a tangy lemon-tahini drizzle. An easy vegetarian oven dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1 15-ounce can chickpeas
• 2 medium sweet potatoes
• 1 tablespoon harissa
• 2 tablespoons olive oil
• 0.25 cup tahini
• 1 medium lemon
• 3 tablespoons water
• 0.5 teaspoon salt
• 2 tablespoons parsley

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment. (about 5 min) — 425°F
2. Drain and rinse the chickpeas, then pat them dry. Peel the sweet potatoes and cut them into 1-inch cubes. (about 8 min)
3. Toss the chickpeas and sweet potatoes with the harissa, olive oil, and salt until evenly coated. Spread them in one layer on the baking sheet. (about 2 min)
4. Roast for 20 minutes, stir, then roast for 12 to 15 minutes more, until the sweet potatoes are tender and the chickpeas are crisp. (about 35 min) — 425°F
5. Whisk the tahini, juice from the lemon, and water until smooth and pourable. Add another teaspoon of water if needed. (about 3 min)
6. Drizzle the lemon-tahini sauce over the roasted chickpeas and sweet potatoes, then scatter with parsley. (about 2 min)