Sweet Potato and Chickpea Side Dish

Patates douces et pois chiches en accompagnement

Try this wonderful recipe for sweet potatoes and chickpeas as a side dish to fish or our crispy tofu skewers. The burst of flavours and textures will convince you and your guests!

Preparation 15 min
Cooking 40 min
Portion 4

Nutrition Facts (per serving)



  • 2 medium sweet potatoes, halved lengthwise

  • 7.5 ml (½ tbsp) olive oil

  • Pepper and salt, to taste

  • 1 can (540 ml) chickpeas, drained and rinsed

  • 7 ml (½ tbsp) olive oil

  • 7 ml (½ tbsp) honey

  • 5 ml (1 tsp) paprika

  • 1 ml (¼ tsp) salt

  • 500 ml (2 cups) spinach


  • 15 ml (1 tbsp) tahini

  • 15 ml (1 tbsp) 0% plain yogurt

  • 10 ml (2 tsp) water

  • 10 ml (2 tsp) honey

  • 10 ml (2 tsp) Dijon mustard (or yellow mustard)

  • 7 ml (½ tbsp) lemon juice

  • 7 ml (½ tbsp) balsamic vinegar

  • Pepper and salt


  • Feta cheese

  • Pumpkin seeds, roasted

  • Green onion, optional


  1. Preheat the oven to 400°F (200°C).

  2. On a baking sheet, place the sweet potatoes, drizzle olive oil over them and thoroughly coat with your hands, add salt and pepper. Place the sweet potatoes cut side down on the sheet and bake for about 20 minutes.

  3. Meanwhile, in a bowl, mix the chickpeas with the seasonings and set aside.

  4. Remove the sweet potatoes from the oven, turn them over and push them to one side of the sheet to add the chickpeas. Bake for about 15 minutes.

  5. Meanwhile, in a small bowl, prepare the sauce by mixing all the ingredients. Set aside.

  6. After baking, remove the sweet potatoes and add the spinach to the sheet, mixing it with the chickpeas. Return to the oven for 2-3 minutes until they are wilted.

  7. To assemble, slightly crush the insides of the sweet potatoes to form a well, add the chickpea mixture and garnish with sauce, feta cheese, pumpkin seeds, and green onion, and serve immediately.


Keeps for 3 days in the refrigerator in an airtight container.


You can prepare this recipe in advance by only baking the sweet potatoes and chickpeas and preparing the sauce. Keep refrigerated and reheat with the spinach when serving, then add the toppings.

Registered Dietitian Nutritionist