Best 3 Roasted Sweet Potato Chickpea Pitas Recipes

Roasted sweet potato and chickpea pitas are a delicious combination of flavors and textures that make for a satisfying and healthy meal. The sweet potatoes add a slightly caramelized sweetness, while the chickpeas provide a protein-packed crunch. The pitas provide a soft and fluffy base for the flavorful filling, and the combination of spices and fresh herbs creates a harmonious dish that is perfect for lunch, dinner, or even as a snack. Whether you're a seasoned cook or just starting out, this recipe is easy to follow and can be customized to your liking, making it a versatile and enjoyable meal for any occasion.

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ROASTED SWEET POTATO & CHICKPEA PITAS

Roasted Sweet Potato & Chickpea Pitas image

Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 medium red onion, chopped
3 tablespoons canola oil, divided
2 teaspoons garam masala
1/2 teaspoon salt, divided
2 garlic cloves, minced
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon ground cumin
2 cups arugula or baby spinach
12 whole wheat pita pocket halves, warmed
1/4 cup minced fresh cilantro

Steps:

Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt., Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly., Place garlic and remaining oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining salt., Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.

Nutrition Facts : Calories 462 calories, Fat 15g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 662mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 12g fiber), Protein 14g protein.

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Roasted Sweet Potatoes with Crispy Chickpeas image

I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.

Provided by Marc Murphy

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

Preheat the oven to 400 degrees F.
Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

ROASTED SWEET POTATO AND CHICKPEA/GARBANZO BAKE

Roasted Sweet Potato and Chickpea/Garbanzo Bake image

This is also delicious with crumbled feta cheese scattered over the top for the last 10 minutes of cooking. Daily Mail recipe.

Provided by English_Rose

Categories Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large red onion, finely chopped
4 fat garlic cloves, unpeeled
2 large sweet potatoes, peeled and chopped into 3/4in pieces
1 tablespoon cumin seed
1 tablespoon ground coriander
1 teaspoon ginger, grated
2 tablespoons olive oil
1 (14 ounce) tin chopped tomatoes
1 tablespoon honey
1 (14 ounce) tin chickpeas, drained and rinsed
handful mint or parsley, roughly chopped
couscous, to serve

Steps:

Preheat the oven to 200°C/fan 180°C/gas 6.
Put the onion, garlic and potatoes into a roasting pan, scatter over the spices, season with salt and pepper and drizzle over the oil.
Roast for 15 minutes. Add the tomatoes, honey and 7fl oz water and roast for a further 15 minutes. Stir through the chickpeas and return to the oven for a final 10 minutes. Scatter with the herbs and serve with couscous.

Nutrition Facts : Calories 298.1, Fat 8.8, SaturatedFat 1.2, Sodium 342.9, Carbohydrate 49.9, Fiber 9, Sugar 11.3, Protein 7.9

Tips:

For perfectly roasted chickpeas, make sure they are dry before tossing with oil and spices. Pat them dry with a paper towel if necessary.
If you don't have a pita bread pocket, you can use whole wheat tortillas or even lettuce wraps.
To make a vegan version of this recipe, use a plant-based yogurt or sour cream.
Feel free to add other vegetables to the pita pockets, such as sliced cucumber, tomato, or avocado.
Store leftover roasted chickpeas in an airtight container in the refrigerator for up to 5 days.

Conclusion:

Roasted sweet potato and chickpea pitas are a delicious and healthy meal that is perfect for lunch or dinner. They are packed with flavor and nutrients, and they are easy to make. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.