Ginger‑Garlic Chickpea Sweet Potato Skillet

This skillet dish blends smoky spices, sweet potatoes, and protein‑rich chickpeas for a quick, satisfying meal. It’s perfect for busy evenings and Instagram‑ready, with vibrant colors and a burst of ginger‑garlic flavor. Grab your pan, and let the kitchen aroma begin!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 medium red onion, diced
• 1 lb chickpeas, drained and rinsed (canned or cooked)
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• ¼ tsp salt, to taste
• ¼ tsp black pepper, to taste
• 1 cup low‑fat vegetable broth
• 1 Tbsp soy sauce or tamari
• Optional: ¼ cup coconut milk for creaminess
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive and sesame oil in a large skillet over medium heat.
2. Add ginger and garlic; sauté until fragrant, about 30 seconds.
3. Add diced onions and bell pepper, cooking until they soften, 4‑5 minutes.
4. Stir in sweet potatoes, chickpeas, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring frequently.
5. Pour in vegetable broth and soy sauce; bring to a simmer.
6. Cover and let the mixture cook for 10 minutes, or until sweet potatoes are tender.
7. If desired, stir in coconut milk for a silky finish.
8. Taste and adjust seasoning; remove from heat.
9. Serve hot, garnished with fresh cilantro and lime wedges.
10. Squeeze a lime wedge over each plate for bright, citrusy brightness.

Chef's Note

For extra crunch, sprinkle toasted sesame seeds just before serving. A squeeze of fresh lime elevates the dish with bright acidity.

Make-Ahead Tips

Cool the skillet to room temperature, cover, and refrigerate up to 2 days. Reheat in a microwave or on the stove over low heat, adding a splash of broth if it seems dry.

Substitutions

Use cauliflower rice instead of sweet potatoes for a lower‑carb version. Swap chickpeas with cooked lentils or tofu for different protein vibes. Soy sauce can be replaced with tamari for a gluten‑free option.