At the end of the week, I am often left with sweet potatoes, onions, and dry goods as I try to eat my green and red vegetables quickly and before they expire. So on this day, I tried a combination of sweet potato and chickpeas for a spicy curry style dish inspired by this recipe. I eliminated the tomatoes and brown rice for no particular reason other than to keep it simple.
Since you cannot put in the work of soaking and cooking beans for just one dish, I decided to roast some chickpeas for a crunchy snack. After rinsing and drying peas on a towel, I tossed them in a bit of olive oil, sea salt and cracked pepper, cayenne, paprika, and cumin (I love smoked paprika and cumin!) I then roasted them at about 400 degrees for about 30 minutes. They are crunchiest just after roasting but can also be kept for a later snack.