BBQ Chickpea Sweet Potato Skillet

Ingredients

• 1 Tablespoon Olive oil - 1 tablespoon (15 ml), 15 ml
• 1 Pound Sweet potatoes, peeled and diced into 1/2-inch pieces - 1 pound (about 2 medium), peeled and diced into 1/2-inch pieces; about 2 medium
• 4 Cup Green cabbage, thinly sliced - 4 cups (10 ounces), 10 ounces
• 2 Can Canned chickpeas, drained and rinsed - 2 (15-ounce) cans, drained and rinsed
• 1 Cup Frozen corn - 1 cup (5 ounces), 5 ounces
• 0.5 Cup Honey-free vegan barbecue sauce - 1/2 cup (120 ml), 120 ml
• 0.33 Cup Water - 1/3 cup (80 ml), 80 ml
• 1 Teaspoon Smoked paprika - 1 teaspoon (2 g), 2 g
• 1 Teaspoon Garlic powder - 1 teaspoon (3 g), 3 g
• 0.5 Teaspoon Salt - 1/2 teaspoon (3 g), 3 g, plus a small pinch if needed before serving
• 0.25 Teaspoon Black pepper - 1/4 teaspoon (1 g), 1 g

Instructions

1. Heat the oil

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

2. Start the sweet potatoes

   2. Add the diced sweet potatoes, water, salt, and black pepper. Stir, cover, and cook for 8 minutes, stirring once.

3. Add vegetables, chickpeas, and spices

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

4. Cook until tender

   4. Cover and cook for 8 to 10 minutes, stirring occasionally, until the sweet potatoes are tender.

5. Add barbecue sauce

   5. Stir in the honey-free vegan barbecue sauce.

6. Finish the skillet

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

7. Season and serve

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