Recipe courtesy of Marc Murphy

Roasted Sweet Potatoes with Crispy Chickpeas

Getting reviews...
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.
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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Chickpeas:

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

Cook’s Note

These chickpeas, while super simple to make, are all about technique. During cooking, keep the chickpeas in a single layer—not stacked up on top of one another—otherwise, they won't crisp up. Make them once, and you'll get a handle on exactly how the timing works. This is an addictive snack you'll want to have around at all times.

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