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Sweet Potato Skillet

A cozy one-skillet sweet potato and chickpea dinner simmered in a savory tomato sauce with peppers, onion, and warm spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean-inspired
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

Skillet
  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 2 medium sweet potatoes peeled and cut into 1-inch chunks
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 can diced tomatoes 14.5 ounces
  • 1 can chickpeas 15 ounces, drained and rinsed
  • 3/4 cup vegetable broth
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh parsley or cilantro chopped
For Serving
  • lemon wedges

Equipment

  • 1 large skillet with lid
  • 1 cutting board
  • 1 chef's knife
  • 1 Wooden spoon
  • 1 measuring spoons
  • 1 measuring cup

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, and cook for 4 to 5 minutes until they begin to soften.
  2. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  3. Add the sweet potato chunks, smoked paprika, cumin, oregano, salt, and black pepper. Stir well so the sweet potatoes are coated in the oil and spices.
  4. Mix in the tomato paste and cook for 1 minute, stirring often, to deepen the flavor.
  5. Pour in the diced tomatoes and vegetable broth, then stir in the chickpeas. Bring the mixture to a gentle simmer.
  6. Reduce the heat to medium-low, cover, and cook for 18 to 22 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the sauce has thickened.
  7. Uncover the skillet and simmer for another 2 to 3 minutes if you want the sauce a little thicker.
  8. Stir in the lemon juice and fresh parsley or cilantro. Taste and add a little more salt or pepper if needed.
  9. Serve warm with lemon wedges on the side for squeezing over the top.

Notes

Cut the sweet potatoes into even chunks for consistent cooking. Add a splash of broth if the skillet looks dry before the potatoes are tender. Leftovers keep in the refrigerator for up to 4 days and reheat well.