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Za'atar Chickpeas and Kale with Sweet Potatoes

10 INGREDIENTS • 9 STEPS • 55MINS

Za'atar Chickpeas and Kale with Sweet Potatoes

Recipe
5.0
1 rating
Editor's Choice
Editor's Choice
Simple and flavorful chickpea, kale, and sweet potato medley that can be the perfect side dish to any grilled chicken, shrimp, or fish.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Simple and flavorful chickpea, kale, and sweet potato medley that can be the perfect side dish to any grilled chicken, shrimp, or fish.
55MINS
Total Time
$1.49
Cost Per Serving
Ingredients
Servings
2
us / metric
Sweet Potato
1 lb
Large Sweet Potato, diced
Chickpeas
1 can
(15 oz)
Chickpeas, rinsed, drained
Kale
2 cups
Kale, chopped
Olive Oil
as needed
Garlic Salt
to taste
Garlic Salt
Za'atar
to taste
Za'atar
Ground Cinnamon
to taste
Ground Cinnamon
Curry Powder
to taste
Coconut Sugar
to taste
Coconut Sugar
or White Sugar
Nutrition Per Serving
VIEW ALL
Calories
204
Fat
0.5 g
Protein
4.3 g
Carbs
46.7 g
Love This Recipe?
Add to plan
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Za'atar Chickpeas and Kale with Sweet Potatoes
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Add the Sweet Potato (1 lb) to a mixing bowl. Drizzle with 2-counts of Olive Oil (as needed) and toss until potatoes are coated. Season with Garlic Salt (to taste), Ground Black Pepper (to taste), Za'atar (to taste), and Ground Cinnamon (to taste).
step 3
Add to the sheet pan and bake for 15 minutes.
step 4
While the potatoes are roasting, add the Chickpeas (1 can). Add 2-counts of Olive Oil (as needed) to coat, then season with Garlic Salt (to taste), Ground Black Pepper (to taste), and Za'atar (to taste).
step 5
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 chickpeas begin to turn crispy.
step 6
In the same mixing bowl, add the chopped Kale (2 cups). Drizzle (or spray) with Olive Oil (as needed) until glistened. Season with Garlic Salt (to taste), Ground Black Pepper (to taste), Curry Powder (to taste), and a dash of Coconut Sugar (to taste).
step 6 In the same mixing bowl, add the chopped Kale (2 cups). Drizzle (or spray) with Olive Oil (as needed) until glistened. Season with Garlic Salt (to taste), Ground Black Pepper (to taste), Curry Powder (to taste), and a dash of Coconut Sugar (to taste).
step 7
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.
step 7 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.
step 8
Bake for another 8-10 minutes until the kale is crunchy.
step 9
Serve as a side dish along side grilled chicken, shrimp, fish, or even falafel. Enjoy!
step 9 Serve as a side dish along side grilled chicken, shrimp, fish, or even falafel. Enjoy!
Tags
Beans & Legumes
Dairy-Free
Gluten-Free
Grill
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Potatoes
Side Dish
Summer
Vegetables
Middle Eastern
Winter
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