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Ingredients
Scale
- 2 large sweet potatoes (halved)
- 2 (15-ounce) cans chickpeas (drained and rinsed)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup packed basil
- 1/3 cup pine nuts
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 3 tablespoons parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chickpeas with cumin, paprika, salt, pepper, and 1 tablespoon olive oil.
- Spread chickpeas and halved sweet potatoes on a baking sheet.
- Bake for about 40 minutes, tossing chickpeas halfway through.
- Boil broccoli florets, then blend with basil, pine nuts, olive oil, salt, pepper, garlic powder, and lemon juice until smooth.
- Once baked, flip sweet potatoes, scoop in chickpeas, and top with pesto.
Notes
Ensure chickpeas are thoroughly drained for maximum crispiness.
Feel free to adjust spices to match your taste.
Pesto is crucial for flavor; don’t skip it!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg