It’s a new year and many people tend to start eating healthier right about now. We try to eat a well balanced diet year round at our house, though during the holidays with so many Christmas cookies, fudge and other goodies around it tends to get sugar heavy. It doesn’t help when I have three boys who sneak things, like the cookies their Grandma brought that I had in the garage freezer. Let’s just say there is powdered sugar everywhere! Seems I can’t hide things in the freezer anymore, I’ve been found out.
Sometime before Thanksgiving I read a post on Liz’s blog My Favourite Pastime for chicken with roasted potatoes and chickpeas. I made it soon after reading and the whole family just loved it. We will definitely be making this often. It got me thinking about roasting chickpeas with other veggies.
I am a big fan of chickpeas and just loved how they tasted in Liz’s dish so I figured why not try it out with sweet potatoes and green beans. I struck gold, veggie deliciousness and high in fiber!
The beauty of this dish is you could serve it as a side with a meat if you choose. You could also serve a larger portion and make it your main dish and keep it vegetarian. We enjoyed it with homemade naan. This made it a fabulous dinner for the boys, they could eat naan forever! So if you’re trying to start the year off eating well, give this a try!
Adapted from My Favourite Pastime (originally with Harissa on Selma’s Table)
Curry Roasted Green Beans, Sweet Potatoes and Chickpeas
1/2 lb. green beans, cut in half
3 large sweet potatoes, cut into bite sized chunks
2 c. cooked chickpeas (if using canned make sure they are drained)
4 cloves garlic
3 Tbs. lemon juice
3 Tbs. water
1 Tbs. olive oil
1 Tbs. mayonnaise
1 Tbs. tomato paste
1 Tbs. soy sauce
2 Tbs. curry paste, or to taste if you desire it spicy
2 tsp. brown sugar
1/2 tsp. red pepper flakes, or more to taste
Salt and pepper to taste
Preheat oven to 400 degrees. Put the green beans, sweet potatoes and chickpeas in a greased casserole dish. Whisk together the rest of the ingredients in a small bowl and then pour over the veggies. Stir well to coat everything.
Bake uncovered for about 75 minutes (time will depend on the size of the potatoes). *If you desire to have this dish on the saucy side bake it for about an hour covered and then uncovered for the remaining 15 minutes.
Yields 4-6 servings
Feeding My 3 Sons 
I love how you tweaked the recipe – it sounds absolutely delicious – especially with the green beans and the curry paste! Thanks for the mention and all the best for 2015.
Thanks for the original recipe! It was delicious and gave me so many ideas. I love chickpeas and was happy to discover so many new ways to prepare them once I saw your recipe!
Love you the addition of mayo
Thanks! It helped hold everything together and stick the spices to the veggies.
This looks so delicious. I love sweet potatoes and chickpeas. Emma
I love chickpeas and sweet potatoes as well. This opened up a whole new world to me…I have since roasted potatoes and chickpeas with homemade tomato jam as well and loved it!
Looks delicious, I would love this…especially the sweet potatoes!
The flavors are great, nice change to the usual sweet potato.
yum yum yum! Kudos on the healthy food. We’re still trying to get there. Bet this dish smelled really good 🙂
They are pretty good about veggies. Sean eats fruit and veggies before his main dish, except for sweet potatoes. That’s where the naan comes in….a bite of naan for a bite of sweet potato. Sometimes bartering is necessary, especially when we know how much he loves naan!
This looks perfectly delicious! But forget the food — can I borrow your adorable sons for MY blog?! (Just came over from Celia’s blog.)
The veggies were very delicious! There are times I would give away the boys, just be prepared for hungry taste testers!
Lovely recipe and beautiful shots 🙂 Sounds like a great antidote to all the sugar of Christmas … and like you’ll need to put a lock on your freezer!
We already put a lock on the pantry! We recently discovered that leaving a snack on the counter helps to reduce their food adventures when they wake up so darn early, especially on the weekends!! This recipe is indeed a nice way to make up for all our holiday indulgences! Thanks for popping by.
I’m always looking for a new veggie side dish. I eat meat but I’m far more partial to vegetables and this dish looks wonderful!
We eat meat too, but now and then it is nice to have a huge plate full of nothing but veggies! Thanks for popping by.
thanks for the inspiration! I have some curry sauce that I am not sure what to do with. Chick peas on the menu tonight 🙂
I hope you enjoy! Curry seems to go quite well with chickpeas.
Hey Girl,
Happy New year. I hope you’re enjoying 2015. I took a long break and almost forgot I used to have a blog…I am trying to get back in shape for blogging. it’s not easy but here I am. I am glad to hear you made the chickpea chicken, twice. I have made it so many times, I’ve lost count but every time I make it, I love it even more. This new adaptation looks delicious too. I must try it. I’ve lots of sweet potatoes in my cold room. It’s so damn cold and windy here, and full of snow. I shovelled this morning. I am glad to see your blog still going strong and hope to see more of your 2015 posts. Take care and have the best of 2015. I missed chatting with you!
I definitely love the chicken, potatoes and chickpeas. So glad I saw that post on your blog. Sorry you are so cold, spring is getting closer though?! I actually need to think about starting to plant seeds for the spring and summer garden soon. We are getting our share of cold now as we are in Ohio. They boys are thrilled to see ice in the ditches!! Looking forward to all your posts this year! I was getting back into a posting routine and then we had to leave town unexpectedly for a death in the family. I hope to get more up soon. But it will happen when it happens!