This Chickpea Sweet Potato Skillet is a one-pan meal that comes together with pantry staples and a handful of warm spices. Sweet potato gets tender and caramelized, chickpeas add heartiness, and a cool scoop of cottage cheese on top brings creamy contrast. It is the kind of dinner that feels satisfying on a weeknight without a sink full of dishes.
About 25 to 30 minutes start to finish, including peeling and dicing.
Per serving (makes 3): 548 cal · 27.1g protein · 70.3g carbs · 18.5g fat
Ingredients
- 3 cup sweet potato
- 3 cup chickpeas
- 1 1/2 cup cottage cheese
- 2 tbsp olive oil
- 1 cup onion
- 1 tbsp garlic
- 1 tsp cumin
- 1 tsp paprika
Instructions
- Peel and dice sweet potato; chop onion and mince garlic.
- Heat olive oil in skillet, sauté onion and garlic 2 minutes.
- Add sweet potato, cumin, paprika; cook covered 12 minutes until tender.
- Stir in drained chickpeas, warm through for 3 minutes.
- Serve topped with a scoop of cold cottage cheese.
Meal prep & storage
Double the skillet portion and divide into airtight containers for grab-and-go lunches; the sweet potato and chickpea base keeps well in the fridge for up to 4 days. For longer storage, freeze the base (without the cottage cheese) for up to 2 months. Reheat in a skillet over medium with a splash of water, or microwave in 1-minute intervals, then add the cold cottage cheese just before serving.
Swaps
Butternut squash or carrots work in place of sweet potato and hold up nicely to the same cook time. Swap chickpeas for white beans or lentils if that is what you have on hand. For a dairy-free version, replace the cottage cheese with a dollop of coconut yogurt or a spoonful of hummus thinned with lemon juice.
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