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One-Pan Spiced Chickpea and Sweet Potato Hash

Name: One-Pan Spiced Chickpea and Sweet Potato Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern-Inspired
Ingredients: 1 tablespoon olive oil; 1 large sweet potato, peeled and diced into ½-inch cubes; 1 small red onion, diced; 3 garlic cloves, minced; 1 (15-ounce) can chickpeas, drained and rinsed; 1 red bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon ground coriander; ¼ teaspoon cayenne pepper (optional, adjust to taste); Salt and freshly ground black pepper, to taste; ½ cup vegetable broth or water; 2 tablespoons fresh parsley, chopped; Juice of ½ lemon

By PanPotPlates Editorial TeamPublished Apr 13, 2026 | Updated May 11, 2026

Middle Eastern-Inspired 30 mins onepanone-paneasyquickglutenfreedairyfreeweeknightlowcarbflavorfulmeatless

One-Pan Spiced Chickpea and Sweet Potato Hash with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 20 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Middle Eastern-Inspired

Ingredients

Servings 4

1 tablespoon olive oil
1 large sweet potato, peeled and diced into ½-inch cubes
1 small red onion, diced
3 garlic cloves, minced
1 (15-ounce) can chickpeas, drained and rinsed
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon cayenne pepper (optional, adjust to taste)
Salt and freshly ground black pepper, to taste
½ cup vegetable broth or water
2 tablespoons fresh parsley, chopped
Juice of ½ lemon

Ingredients for One-Pan Spiced Chickpea and Sweet Potato Hash

Instructions

Heat olive oil in a large skillet over medium heat.
Add diced sweet potatoes and cook, stirring occasionally, for about 8 minutes until they begin to soften and lightly brown.
Add the diced red onion and red bell pepper to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute until fragrant.
Add the drained chickpeas and vegetable broth. Stir well to combine.
Cover the skillet with a lid, reduce heat to low, and cook for 5-7 minutes until the sweet potatoes are tender and the broth has mostly evaporated.
Remove the lid; increase heat to medium-high and cook for another 2 minutes to let any remaining liquid evaporate and crisp the bottom slightly.
Remove from heat and stir in fresh parsley and lemon juice.
Taste and adjust seasoning as needed.
Serve warm as a satisfying vegetarian main dish or side.