Sweet Potato Skillet
A cozy one-pan vegetarian dinner with tender sweet potatoes, chickpeas, peppers, and a rich tomato-spiced sauce.
Equipment
- 1 large skillet with lid if possible
- 1 Wooden spoon for stirring
- 1 Chef's knife for chopping vegetables
- 1 cutting board
Ingredients
For the skillet
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 medium red bell pepper chopped
- 3 cloves garlic minced
- 2 medium sweet potatoes peeled and cut into 1-inch chunks
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can diced tomatoes 14-ounce can
- 3/4 cup vegetable broth
- 1 can chickpeas 15-ounce can, drained and rinsed
- 2 teaspoons lemon juice plus extra wedges for serving
- 2 tablespoons fresh parsley or cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and red bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until they begin to soften.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the sweet potato chunks, cumin, smoked paprika, coriander, salt, and black pepper. Stir well to coat the sweet potatoes in the spices.
- Mix in the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the diced tomatoes and vegetable broth, then stir in the chickpeas.
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 20 to 25 minutes, stirring once or twice, until the sweet potatoes are fork-tender.
- Remove the lid and simmer uncovered for 3 to 5 minutes if you want the sauce thicker.
- Stir in the lemon juice and taste for seasoning, adding more salt or pepper if needed.
- Finish with chopped fresh herbs and serve with lemon wedges.
Notes
Cut the sweet potatoes into even pieces for consistent cooking. Add a splash more broth if the skillet looks dry before the potatoes are tender. Refrigerate leftovers within 2 hours and reheat until hot throughout.