Best 2 Roasted Sweet Potato Chickpea Pitas Recipes

Embark on a culinary adventure with our roasted sweet potato and chickpea pitas, a symphony of flavors and textures that will tantalize your taste buds. These delectable pita pockets are brimming with a medley of roasted sweet potatoes, tender chickpeas, aromatic herbs, and a delightful tahini sauce that adds a creamy and tangy touch. Each bite offers a harmonious blend of sweet, savory, and earthy notes, perfectly complemented by the soft and fluffy pita bread.

In addition to the classic roasted sweet potato and chickpea pitas, this article also presents a delightful array of variations to suit every palate. Discover the vibrant flavors of the harissa roasted cauliflower and chickpea pitas, where the spicy kick of harissa adds an extra layer of excitement to the mix. For a lighter and refreshing option, try the lemony roasted zucchini and chickpea pitas, where the bright and tangy flavors of lemon and zucchini shine through.

For those who prefer a more substantial meal, the roasted sweet potato, black bean, and avocado pitas offer a hearty and satisfying combination of roasted sweet potatoes, protein-packed black beans, and creamy avocado. And for a unique twist, the roasted butternut squash and chickpea pitas introduce a touch of sweetness and earthiness from the roasted butternut squash, creating a delightful contrast to the savory chickpeas.

No matter your taste preferences, you're sure to find a pita variation that captures your heart in this collection. Each recipe is carefully crafted to deliver a balanced and flavorful experience, making them perfect for a quick and easy lunch, a light dinner, or a satisfying snack. So, prepare to indulge in a delightful culinary journey with our roasted sweet potato and chickpea pitas and their enticing variations.

Here are our top 2 tried and tested recipes!

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Roasted Sweet Potatoes with Crispy Chickpeas image

I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.

Provided by Marc Murphy

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

Preheat the oven to 400 degrees F.
Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

ROASTED SWEET POTATO & CHICKPEA PITAS

Roasted Sweet Potato & Chickpea Pitas image

Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 medium red onion, chopped
3 tablespoons canola oil, divided
2 teaspoons garam masala
1/2 teaspoon salt, divided
2 garlic cloves, minced
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon ground cumin
2 cups arugula or baby spinach
12 whole wheat pita pocket halves, warmed
1/4 cup minced fresh cilantro

Steps:

Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt., Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly., Place garlic and remaining oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining salt., Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.

Nutrition Facts : Calories 462 calories, Fat 15g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 662mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 12g fiber), Protein 14g protein.

Tips:

Prep the Sweet Potatoes in Advance: Roast the sweet potatoes up to 3 days ahead of time and store them in an airtight container in the refrigerator. This will save you time when assembling the pitas.

Use a Food Processor to Make the Hummus: A food processor will make quick work of the hummus. Just be sure to drain the chickpeas well before adding them to the food processor.

Season the Hummus to Taste: Taste the hummus and adjust the seasonings as needed. You may want to add more lemon juice, salt, or cumin.

Stuff the Pitas Just Before Serving: The pitas are best when served fresh. So, stuff them with the hummus, roasted sweet potatoes, and chickpeas just before serving.

Enjoy the Pitas Warm or Cold: These pitas are delicious served warm or cold. So, feel free to make them ahead of time and store them in the refrigerator. Then, simply reheat them in the microwave or oven before serving.

Conclusion:

These roasted sweet potato chickpea pitas are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover roasted sweet potatoes. The pitas are filled with a creamy hummus, roasted sweet potatoes, and chickpeas, and they're topped with a sprinkle of fresh parsley. They're sure to be a hit with everyone who tries them!