BBQ Chickpeas and Sweet Potatoes
- 29 mintotal time
- $1.55£0.90a serving
- 539527calories
- 1314 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Roasted sweet potato cubes and red onion with sticky homemade barbecue-glazed chickpeas and cool lime cream.
Ingredients
Serves 4.
- 1.5 lb sweet potatoes, unpeeled, cut into small cubes
- 1 red onion, cut into wedges
- 2 (15 oz) cans chickpeas, drained, rinsed and patted dry
- ¾ cup sour cream
- 1 lime
- ½ bunch green onions, thinly sliced
- 3 tbsp vegetable oil
- 1 tsp smoked paprika
- 4 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- salt, to taste
Contains: milk. Check the label: celery, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the sweet potatoes and red onion with 2 tablespoons of the vegetable oil, the smoked paprika and a good pinch of salt on a large baking tray in a single layer (use two trays if crowded). Roast for 10 minutes.
- Meanwhile, mix the ketchup, brown sugar, apple cider vinegar, garlic powder and the rest of the oil, and toss the chickpeas in it.
- Add the chickpeas and their glaze to the tray, toss everything together and roast for 10 minutes more, until the sweet potato is tender and the chickpeas are sticky.
- Mix the sour cream with the finely grated zest and juice of the lime and a pinch of salt. Serve the tray with the lime cream spooned over and the green onions scattered on top.
Leftovers: Fridge 3 days; reheat in a hot oven until piping hot and add the lime cream fresh.
Ingredients
Serves 4.
- 700 g sweet potatoes, unpeeled, cut into small cubes
- 1 red onion, cut into wedges
- 2 × 400 g tins chickpeas, drained, rinsed and patted dry
- 150 g soured cream
- 1 lime
- ½ bunch spring onions, thinly sliced
- 3 tbsp vegetable oil
- 1 tsp smoked paprika
- 4 tbsp tomato ketchup
- 1 tbsp soft brown sugar
- 1 tbsp cider or white wine vinegar
- ½ tsp garlic granules
- salt, to taste
Contains: milk. Check the label: celery, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Toss the sweet potatoes and red onion with 2 tablespoons of the vegetable oil, the smoked paprika and a good pinch of salt on a large baking tray in a single layer (use two trays if crowded). Roast for 10 minutes.
- Meanwhile, mix the tomato ketchup, soft brown sugar, cider or white wine vinegar, garlic granules and the rest of the oil, and toss the chickpeas in it.
- Add the chickpeas and their glaze to the tray, toss everything together and roast for 10 minutes more, until the sweet potato is tender and the chickpeas are sticky.
- Mix the soured cream with the finely grated zest and juice of the lime and a pinch of salt. Serve the tray with the lime cream spooned over and the spring onions scattered on top.
Leftovers: Fridge 3 days; reheat in a hot oven until piping hot and add the lime cream fresh.
Nutrition per serving
| Calories | 539 |
|---|---|
| Protein | 13 g |
| Carbohydrate | 78 g |
| Fat | 21 g |
| Fiber | 15 g |
| Sodium | 562 mg |
| Calories | 527 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 73 g |
| Fat | 22 g |
| Fibre | 16 g |
| Sodium | 222 mg |
Worked out from the ingredients, 429 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.55 a serving in the US (range $1.19–$2.06) and £0.90 in the UK (range £0.69–£1.19). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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