Roasted Sweet Potatoes with Crispy Spiced Chickpeas

🥘 Ingredients

• arugula
  1 bunch
• black pepper
  to taste
• chickpeas
  15 oz
• coriander
  1 tsp
• cumin
  1 tsp
• grape tomatoes
  1 bunch
• hummus
  ½ cup
• lemon
  1 pieces
• olive oil
  1 tbsp
• parsley
  1 bunch
• salt
  to taste
• smoked paprika
  1 tsp
• sweet potatoes
  2 pieces
• water
  2 tbsp

🍳 Cookware

• baking sheet
• bowl

1. 

   1

   sweet potatoes olive oil salt black pepper chickpeas lemon grape tomatoes parsley cumin coriander smoked paprika hummus water arugula

   sweet potatoes: 2 pieces, olive oil: 1 tbsp, salt: to taste, black pepper: to taste, chickpeas: 15 oz, lemon: 1 pieces, grape tomatoes: 1 bunch, parsley: 1 bunch, cumin: 1 tsp, coriander: 1 tsp, smoked paprika: 1 tsp, hummus: ½ cup, water: 2 tbsp, arugula: 1 bunch
2. 

   2

   Preheat oven to 400°F. Halve sweet potatoes lengthwise, then drizzle with ½ tbsp olive oil and season with salt and black pepper. Place cut side-down on a baking sheet and bake ⏱️ 30 minutes , until very tender.
3. 

   3

   Meanwhile, drain, rinse, and thoroughly dry chickpeas. Halve the lemon and grape tomatoes. Chop the parsley.
4. 4

   Toss chickpeas with remaining ½ tbsp olive oil, cumin, smoked paprika, coriander, salt, and pepper. Add to the baking sheet with the sweet potatoes and roast ⏱️ 20 minutes , until crispy.
5. 5

   Meanwhile, mix together hummus and juice of ½ the lemon. Season with salt and pepper and thin to a sauce-like consistency with water.
6. 

   6

   In a bowl , combine arugula with remaining lemon juice, a drizzle of olive oil, salt, and pepper.
7. 7

   Mash the sweet potatoes lightly. Serve over arugula and top with roasted chickpeas, hummus dressing, tomatoes, and parsley.