Za'atar Chickpeas and Kale with Sweet Potatoes
Simple and flavorful chickpea, kale, and sweet potato medley that can be the perfect side dish to any grilled chicken, shrimp, or fish.
1 lb Large Sweet Potato, Diced
15 oz Can of Chickpeas, Drained and Rinsed
2 cup Chopped Kale
to taste Olive Oil
to taste Garlic Salt
to taste Black Pepper
to taste Za'atar
to taste Cinnamon
to taste Curry Powder
to taste Coconut Sugar
Preheat oven to 425 degrees F.
Add the Large Sweet Potato, Diced to a mixing bowl. Drizzle with 2-counts of olive oil and toss until potatoes are coated. Season with Garlic Salt, Black Pepper, Za'atar and Cinnamon.
Add to the sheet pan and bake for 15 minutes.
While the potatoes are roasting, add the Can of Chickpeas, Drained and Rinsed to the bowl. Add 2-counts of Olive Oil to coat, then season with garlic salt, pepper, and za'atar to taste.
After the first 15 minutes, remove the pan from the oven. Scoot the potatoes to one half of the pan and add the chickpeas to the other. Bake for another 20 minutes or until the chick peas are turning crispy.
In the same mixing bowl, add the Chopped Kale. Drizzle (or spray) with olive oil until glistened. Season with garlic salt, pepper, curry, and a dash of coconut sugar to taste.
Remove the pan from the oven. Make enough room in the center of the pan and add the kale. Taste and adjust the peas if needed.
Bake for another 8-10 minutes until the kale is crunchy.
Serve as a side dish along side grilled chicken, shrimp, fish, or even falafel. Enjoy!