Roasted Sweet Potato and Chickpea Traybake
Sweet potato wedges and chickpeas roasted together until the edges caramelize, seasoned with smoked paprika and a drizzle of olive oil. A simple, satisfying one-tray dinner.
- Total
- 55 min
- Prep 10 · Cook 45
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Caramelizing
- Savory
- Oven
Instructions
-
Heat the oven to 200°C. Line a baking tray with parchment paper.
~10 min
-
Cut the sweet potato into 2 cm cubes. Drain the chickpeas and pat them dry with a clean tea towel or paper towel.
~5 min
Drying the chickpeas removes surface moisture so they roast and crisp instead of steaming in the oven.
Pat the chickpeas very dry before tossing; moisture steams them and prevents crisping.
-
In a mixing bowl, toss the sweet potato cubes and chickpeas with 2 tbsp olive oil, 1 tsp paprika, and 0.5 tsp salt until evenly coated.
~3 min
Coating everything evenly in oil and seasoning ensures uniform browning and flavor in every bite.
-
Spread the mixture in a single layer on the prepared baking tray. Roast for 25 minutes, then stir and roast for another 10 minutes, until the sweet potato is tender and the chickpeas are golden and crisp at the edges.
~35 min
A single layer lets hot air circulate, so edges caramelize rather than steam; stirring exposes new surfaces.
For deeper caramelization, leave the tray in the oven 2 to 3 minutes longer after the final stir, watching closely so the chickpeas do not burn.
Roasting Spread ingredients in a single layer with space between pieces so they brown, not steam. Crowding the tray is the most common mistake.
Caramelizing Let the edges darken to a deep golden brown before stirring. Watch closely near the end, since sugar in sweet potato burns quickly.
-
Remove the tray from the oven. If the mixture looks dry, sprinkle 2 tbsp water over it and stir to loosen any browned bits. Serve hot.
~2 min
A splash of water deglazes the tray, dissolving browned fond so it coats the vegetables instead of sticking.