🔰
Easy Peasy Herb-Infused Chickpea & Sweet Potato Skillet
Master beginner cooking basics with this herb-infused chickpea and sweet potato skillet. Nutritious, quick, and delicious! Try it today.
Welcome to the world of beginner cooking, where simplicity meets nutrition! This easy chickpea and sweet potato skillet is perfect for culinary novices seeking a wholesome meal. Packed with plant-based goodness, it combines fiber-rich chickpeas and sweet potatoes with fragrant herbs, offering a delightful blend of flavors and textures.
Chickpeas are a brilliant source of plant protein and dietary fiber, which help in maintaining a healthy digestive system and keeping you full longer. Sweet potatoes add a touch of natural sweetness and are teeming with vitamin A and antioxidants. This recipe is designed to be beginner-friendly, requiring minimal ingredients and a few straightforward steps. With its vibrant colors and inviting aroma, this dish makes clean eating approachable and enjoyable.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Master beginner cooking basics with this herb-infused chickpea and sweet potato skillet. Nutritious, quick, and delicious! Try it today.
Ingredients
- • olive oil: 2 tablespoons
- • medium sweet potatoes: 2, peeled and diced
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • garlic cloves: 3, minced
- • fresh rosemary: 1 tablespoon, chopped
- • fresh thyme: 1 tablespoon, chopped
- • lemon: 1, juiced
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • baby spinach: 2 cups
- • cherry tomatoes: 1 cup, halved
Instructions
- 1 Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
- 2 Stir in the chickpeas and minced garlic. Cook for another 5 minutes, allowing the chickpeas to warm through and the garlic to become fragrant.
- 3 Add the chopped rosemary, thyme, lemon juice, salt, and black pepper. Mix well to coat the sweet potatoes and chickpeas with the herbs and spices.
- 4 Add the baby spinach and cherry tomatoes to the skillet. Stir gently and cook for an additional 3-5 minutes, until the spinach wilts and the tomatoes are slightly softened.
- 5 Taste and adjust seasoning if necessary. Serve hot, garnished with extra herbs if desired.
Serving Suggestions
- • This skillet dish is delightful on its own but pairs beautifully with a side of crusty whole-grain bread for dipping into the flavorful juices. For an extra burst of freshness, top with a dollop of plain Greek yogurt or plant-based alternative if you prefer dairy-free. A crisp green salad with a lemon vinaigrette will complement the warm, hearty flavors perfectly. For beverages, consider a refreshing iced herbal tea with a splash of lemon or a light white wine like Sauvignon Blanc to balance the dish's earthy notes.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat, adding a splash of water if necessary to prevent sticking. Alternatively, microwave on medium heat until heated through. This dish can also be frozen for up to one month, though the texture of the spinach may change slightly upon thawing.
Ratings & Reviews
0.0
Based on 0 ratings
