32mBBQ Chickpea Sweet Potato Skillet
A sweet and smoky one-pan chickpea dinner with tender sweet potatoes, corn, and cabbage. Mild, plant-based, and weeknight-friendly.
- Energy
- 487 calories per serving
- Protein
- 15.8 g per serving
- Carbs
- 95.8 g per serving
- Fat
- 7.2 g per serving
- Sodium
- 1134 mg per serving
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Cook this recipe
- green cabbage, thinly sliced-4 cups
- sweet potatoes, peeled and diced into 1/2-inch pieces-1 lb
- frozen corn-1 cup
- canned chickpeas, drained and rinsed-2 cans
- honey-free vegan barbecue sauce-0.5 cups
- water-0.33 cups
- olive oil-1 tbsp
- smoked paprika-1 tsp
- garlic powder-1 tsp
- salt-0.5 tsp
- black pepper-0.25 tsp
Heat the olive oil in a large skillet over medium heat.
Keep the skillet handle turned inward while cooking.
Add the diced sweet potatoes, water, salt, and black pepper. Stir, cover, and cook for 8 minutes, stirring once.
Lift the lid away from your face to avoid steam burns.
Add the cabbage, chickpeas, frozen corn, smoked paprika, and garlic powder. Stir well.
Cover and cook for 8 to 10 minutes, stirring occasionally, until the sweet potatoes are tender.
Lift the lid away from your face to avoid steam burns.
Stir in the honey-free vegan barbecue sauce.
Cook uncovered for 3 to 4 minutes, stirring often, until the skillet is glossy and heated through.
Taste and add a small pinch of salt if needed before serving.
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