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Crispy chickpeas and roasted sweet potato wedges drizzled with maple tahini sauce
Rachelle Johnson

Crispy Chickpeas & Roasted Sweet Potato Wedges with Maple Tahini Sauce

Deeply roasted sweet potato wedges and crisp, smoky chickpeas meet a bright maple tahini sauce in this easy sheet-pan meal. The vegetables caramelize at high heat, the chickpeas add texture and substance, and lemon keeps the creamy tahini from feeling heavy. It is simple enough for a weeknight, flexible enough for meal prep, and satisfying without a complicated ingredient list.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Wedges
  • 2 pound sweet potatoes scrubbed and cut lengthwise into about 1/2-inch wedges
  • 1 ½ tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
For the Crispy Chickpeas
  • 3 cup cooked chickpeas drained, rinsed and dried very well (about two 15-ounce cans)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
For the Maple Tahini Sauce
  • ⅓ cup tahini
  • 1 medium lemon juiced (about 3 tablespoons juice)
  • 1 tablespoon pure maple syrup
  • 1 small clove garlic finely grated
  • ¼ teaspoon sea salt
  • ¼ cup cold water plus 1–2 tablespoons as needed for a pourable sauce

Equipment

  • 2 large rimmed sheet pans

Method
 

Roast the Components
  1. Heat the oven to 425°F (220°C). Arrange racks in the upper and lower thirds and set out two large rimmed sheet pans.
  2. Toss the sweet potato wedges with 1 1/2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 3/4 teaspoon salt and the black pepper. Spread them on one sheet pan, preferably with a cut side down and space between the wedges.
  3. Roast for 30–35 minutes, turning the wedges after about 20 minutes, until tender through the center and deeply browned around the edges.
  4. While the sweet potatoes begin roasting, toss the very dry chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. Spread them in a single layer on the second sheet pan.
  5. Roast for 25–30 minutes, shaking or stirring once, until the chickpeas are dry and crisp on the outside and lightly golden. Let them stand for a few minutes after roasting; they will crisp a little more as steam escapes.
Make the Sauce
  1. Whisk the tahini, lemon juice, maple syrup, grated garlic and 1/4 teaspoon salt together. The tahini may thicken at first; gradually whisk in the 1/4 cup cold water, then add 1–2 tablespoons more only if needed, until the sauce is smooth and easily pourable.
Assemble
  1. Divide the roasted sweet potato wedges and crispy chickpeas among four servings. Drizzle with the maple tahini sauce and serve right away while the chickpeas are at their crispest.

Notes

Success Tips: Dry the chickpeas very well and leave space between ingredients so they roast rather than steam.
Make Ahead/Storage: Refrigerate sweet potatoes, chickpeas and sauce separately for 3–4 days; the chickpeas will soften in the refrigerator.
Reheating: Re-crisp potatoes and chickpeas on a sheet pan in a 400°F oven or air fryer until hot; thin refrigerated sauce with a little water if needed.
One-Pan Option: Roast the components sequentially if using one sheet pan, allowing additional elapsed time.

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