Sausage and Chickpeas

Sausage and Chickpeas

from chelseasmessyapron.com
Dinner
60 min
4 servings
776 kcal / serving

Sausage and Chickpeas with sweet potatoes, broccoli, and bell peppers, all tossed in a Mexican-inspired seasoning and roasted on one sheet pan. Quick prep, easy cleanup, and loaded with flavor!

Ingredients

  • 1 teaspoonpaprika
  • 1 teaspoonground cumin
  • ¾ teaspoongarlic powder
  • 1 teaspoonground coriander
  • 1 teaspoonchili powder (not chilli powder)
  • ½ teaspoonsalt
  • ¼ teaspoonpepper
  • 1 largesweet potato (peeled and chopped, about 3 cups)
  • 1red pepper (chopped )
  • 1 smallyellow onion (halved and sliced)
  • 5 tablespoonsolive oil (divided)
  • 1can chickpeas (also known as garbanzo beans; rinsed, drained, and dried)
  • 1 headbroccoli (coarsely chopped, about 3 cups)
  • 13 ouncessmoked sausage (fully cooked, cut into 1/2-inch thick slices; i like smoked turkey sausage)
  • serving suggestions (see note 1)

Directions

  1. 1

    Preheat oven to 400°F. Set out a very large sheet pan (I use this 15×21-inch pan) or 2 smaller sheet pans. Prepare the seasoning mix by combining the paprika, garlic powder, ground cumin, ground coriander, chili powder, salt, and pepper in a small bowl and stirring together. (Add salt and pepper to preference.) Set aside.

  2. 2

    Peel sweet potatoes and cut them into chunks. (I cut the sweet potato into coins and each coin into 1-inch pieces.) Chop the peppers into thick squares and cut the onion into thick strips. (See video for sizing on vegetables.)

  3. 3

    Place the prepared sweet potatoes, peppers, and onion on the sheet pan. Add two tablespoons olive oil (25g) and half the seasoning mix (just eyeball it) on top. Toss to evenly coat all the veggies, then space them out so they don’t overlap (the more room they have, the better they will roast) and bake 20 minutes in preheated oven.

  4. 4

    Meanwhile, prepare remaining ingredients: Rinse and drain chickpeas and thoroughly dry (I like to dry in a salad spinner). Chop broccoli into bite-sized pieces. Thinly slice the sausage.

  5. 5

    Remove from oven and flip/stir all veggies around and move to one side of the tray. On the other side of the tray, add chickpeas, broccoli, and sausage. Add remaining 3 tablespoons (36g) oil and remaining seasoning. Toss together and space everything out to have plenty of room to roast—see note 3. Return to the oven and bake another 15–20 minutes or until veggies are crisp-tender and sausage is browned. Remove from oven and toss everything once more.

  6. 6

    Enjoy this dish hot as is or over rice or quinoa. Add some fresh chopped cilantro and a squeeze of lime if desired. If desired, slice up an avocado to serve with.