Sweet Potato & Chickpea Sheet Pan Supper

Name: Sweet Potato & Chickpea Sheet Pan Supper
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 1 15-ounce chickpeas, (drained, rinsed, patted dry); 1 teaspoon Spice Islands® Ground Cumin; ¾ teaspoon Spice Islands® Garlic Powder; ½ teaspoon Wright’s® Hickory Liquid Smoke; 2 small sweet potatoes, cut into 1-inch pieces; 1 large bunch kale, cut into bite sized pieces; ¼ tsp each salt + pepper

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings

Ingredients

2 tablespoons olive oil, divided
1 15-ounce chickpeas, (drained, rinsed, patted dry)
1 teaspoon Spice Islands^® Ground Cumin
¾ teaspoon Spice Islands^® Garlic Powder
½ teaspoon Wright’s^® Hickory Liquid Smoke
2 small sweet potatoes, cut into 1-inch pieces
1 large bunch kale, cut into bite sized pieces
¼ tsp each salt + pepper

Directions

Preheat oven to 400° F. Toss chickpeas, 1 tablespoon olive oil, cumin, garlic powder, and Wright’s^® Liquid Smoke. Arrange on one half of parchment-lined baking pan.
Toss sweet potatoes with 1 tablespoon olive oil and season with salt and pepper. Arrange on the other half of the baking pan. Bake 20 minutes.
Remove from oven and stir. Toss remaining 1 tablespoon olive oil with kale and season with salt. Arrange kale on top of chickpeas and sweet potatoes and bake 10 minutes or until crisp.