Step 1 of 6

Roast the sweet potato and chickpeas

Heat the oven to 400°F. Toss the sweet potato cubes and the dried chickpeas with two tablespoons of the olive oil, the ground cumin, the smoked paprika and half the salt, spread them over a baking sheet in one layer, and roast for 30 minutes, shaking the pan once.

— Dry the chickpeas properly first. Wet ones steam and stay soft instead of crisping.