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Sweet Potato Skillet

A cozy one-pan sweet potato and chickpea skillet in a warmly spiced tomato sauce, finished with fresh herbs and lemon.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the skillet
  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 medium sweet potatoes peeled and cut into 1-inch chunks
  • 1 15-ounce can chickpeas drained and rinsed
  • 1 14.5-ounce can diced tomatoes
  • 1 cup vegetable broth
For finishing
  • 2 tablespoons fresh parsley or cilantro chopped
  • 1 lemon cut into wedges

Equipment

  • 1 Large deep skillet with lid if possible
  • 1 wooden spoon for stirring
  • 1 chef's knife for chopping vegetables
  • 1 cutting board for prep

Method
 

  1. Heat the olive oil in a large deep skillet over medium heat. Add the chopped onion and red bell pepper.
  2. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the pepper begins to soften.
  3. Stir in the minced garlic, smoked paprika, cumin, coriander, kosher salt, and black pepper. Cook for about 30 seconds, until fragrant.
  4. Add the sweet potato chunks and stir well to coat them in the oil and spices.
  5. Add the chickpeas, diced tomatoes, and vegetable broth. Stir to combine and scrape up any browned bits from the bottom of the skillet.
  6. Bring to a gentle simmer, then reduce the heat to medium-low and cover. Cook for 20 to 25 minutes, stirring once or twice, until the sweet potatoes are fork-tender and the sauce has thickened slightly.
  7. If needed, add a splash of broth or water if the skillet becomes too dry before the sweet potatoes are fully cooked.
  8. If the sauce is too thin at the end, simmer uncovered for 3 to 5 minutes until slightly thickened.
  9. Taste and adjust seasoning if needed. Finish with chopped parsley or cilantro and serve with lemon wedges.

Notes

Cut sweet potatoes into even pieces for consistent cooking. Add a splash more broth if needed during simmering. Stir in spinach at the end for extra greens. Leftovers keep in the refrigerator for up to 4 days.