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BBQ Chickpea Sweet Potato Skillet
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BBQ 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.

  • American-inspired
  • barbecue
  • chickpeas
  • Dairy-Free
  • easy
  • Egg-Free
  • family-friendly
  • one-pan
  • plant-based
  • quick
  • skillet
  • sweet potato
  • Vegan
Bundle it with similar meals
10 min prep22 min cook4 servingsmedium
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Check ingredients to include themPackage used · most used first

Canned chickpeas, drained and rinsed · 2 Can

La Preferida® Chick Peas

In recipe
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La Preferida · 15 ozBuy 2Product match

Green cabbage, thinly sliced · 4 Cup

Green Cabbage

In recipe
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1 lbBuy 1Product match

Honey-free vegan barbecue sauce · 0.5 Cup

Primal Kitchen Organic & Unsweetened Classic BBQ Sauce

In recipe
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Primal Kitchen · 8.5 ozBuy 1Product match

Frozen corn · 1 Cup

Kroger® Frozen Super Sweet Corn

In recipe
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Kroger · 12 ozBuy 1Product match

Garlic powder · 1 Teaspoon

GARLIC POWDER - SMART WAY - 2 OZ

In recipe
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Smart Way · 2 ozBuy 1Product match

Smoked paprika · 1 Teaspoon

McCormick Gourmet Organic Smoked Paprika

In recipe
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McCormick · 1.62 ozBuy 1Product match

Olive oil · 1 Tablespoon

Kroger® Extra Virgin Olive Oil

In recipe
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Kroger · 16.9 fl ozBuy 1Product match

Black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

In recipe
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Kroger · 1.85 ozBuy 1Product match
Common ingredient

Salt · 0.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

In recipe
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Morton · 26 ozBuy 1Product match
Common ingredient

Water · 0.33 Cup

Tap water

In recipe
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Common ingredient

Sweet potatoes, peeled and diced into 1/2-inch pieces · 1 Pound

Sweet Potato

In recipe
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Fresh Potatoes · 1 lbBuy 2Product match

Cost Summary

· only what you use

per serving · 4 servings

You pay at checkout

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-1/2 cup
  • water-1/3 cup
  • olive oil-1 tablespoon
  • smoked paprika-1 teaspoon
  • garlic powder-1 teaspoon
  • salt-1/2 teaspoon
  • black pepper-1/4 teaspoon
1
Heat the oil
Large skillet with lid

Heat the olive oil in a large skillet over medium heat.

Keep the skillet handle turned inward while cooking.

1 tablespoon olive oil
2
Start the sweet potatoes
Large skillet with lid
Wooden spoon

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.

1 pound sweet potato
1/3 cup Water
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
3
Add vegetables, chickpeas, and spices
Can opener
Large skillet with lid
Wooden spoon

Add the cabbage, chickpeas, frozen corn, smoked paprika, and garlic powder. Stir well.

4 cups green cabbage
2 cans chickpeas
1 cup corn
1 teaspoon smoked paprika
1 teaspoon garlic powder
4
Cook until tender
Large skillet with lid
Wooden spoon

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.

5
Add barbecue sauce
Large skillet with lid
Wooden spoon

Stir in the honey-free vegan barbecue sauce.

1/2 cup barbecue sauce
6
Finish the skillet
Large skillet with lid
Wooden spoon

Cook uncovered for 3 to 4 minutes, stirring often, until the skillet is glossy and heated through.

7
Season and serve
Wooden spoon

Taste and add a small pinch of salt if needed before serving.

1/2 teaspoon Salt
8

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