Buffalo Chickpea Sweet Potatoes

Mediterranean 45 Last Update: Jan 24, 2021 Created: Jan 24, 2021
Buffalo Chickpea Sweet Potatoes
  • Serves: 4 People
  • Prepare Time: 10 mins
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Easy
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Recipe from Peas & Crayons

Ingredients

Directions

  1. Pre-heat oven to 400 degrees F.
  2. Pierce your potatoes a few times with a fork and place on a foil lined baking sheet. For extra crispy skins, rub with olive oil and sprinkle with sea salt.
  3. Bake 45-60 minutes until tender.
  4. While your potatoes bake, drain the chickpeas in a colander or sieve and rinse well.
  5. Pat the chickpeas dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.
  6. Toss with oil and salt until all your little garbanzos are coated, then arrange in an even layer on a baking sheet.
  7. Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. I add them to the oven with my sweet potatoes after they've been in the oven for 20-25 minutes usually.
  8. Once your potatoes, allow to cool slightly and slice vertically.
  9. Snag your chickpeas from the oven and, while still hot, add them to a bowl with your paprika (I used regular, not smoked, for this one) and if you'd like some extra heat, you can add a little cayenne pepper to the mix too. I always do! Toss/mix to coat.
  10. Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated.
  11. Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas with a spoon. My bad!
  12. Divide your saucy chickpeas every between the 4 sweet potatoes and top with diced jalapeños, green onion, and all your favorite toppings from the list above!

Buffalo Chickpea Sweet Potatoes



  • Serves: 4 People
  • Prepare Time: 10 mins
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Easy

Recipe from Peas & Crayons

Ingredients

Directions

  1. Pre-heat oven to 400 degrees F.
  2. Pierce your potatoes a few times with a fork and place on a foil lined baking sheet. For extra crispy skins, rub with olive oil and sprinkle with sea salt.
  3. Bake 45-60 minutes until tender.
  4. While your potatoes bake, drain the chickpeas in a colander or sieve and rinse well.
  5. Pat the chickpeas dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.
  6. Toss with oil and salt until all your little garbanzos are coated, then arrange in an even layer on a baking sheet.
  7. Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. I add them to the oven with my sweet potatoes after they've been in the oven for 20-25 minutes usually.
  8. Once your potatoes, allow to cool slightly and slice vertically.
  9. Snag your chickpeas from the oven and, while still hot, add them to a bowl with your paprika (I used regular, not smoked, for this one) and if you'd like some extra heat, you can add a little cayenne pepper to the mix too. I always do! Toss/mix to coat.
  10. Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated.
  11. Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas with a spoon. My bad!
  12. Divide your saucy chickpeas every between the 4 sweet potatoes and top with diced jalapeños, green onion, and all your favorite toppings from the list above!

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