Sausage and Chickpeas

5 from 15 votes

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!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American, Healthy

Keyword: sausage & chickpeas, Sausage and Chickpeas

Servings: large servings

Author: Chelsea Lords

Cost: $11.96

Equipment

Large sheet pan (15" x 21") 15 x 21-inch, or 2 smaller sheet pans

Ingredients

1-1/4 teaspoon paprika
1-1/4 teaspoon ground cumin
3/4 teaspoon garlic powder
1 teaspoon ground coriander
1-3/4 teaspoon chili powder not chilli powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet potato peeled and chopped, about 3 cups
1 red pepper chopped
1 small yellow onion halved and sliced
5 tablespoons olive oil divided
1 (14.5-ounce) can chickpeas also known as garbanzo beans; rinsed, drained, and dried
1 head broccoli coarsely chopped, about 3 cups
13 ounces smoked sausage fully cooked, cut into 1/2-inch thick slices; I like smoked turkey sausage
Serving suggestions see note 1

US - Metric

Instructions

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.
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.)
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.
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.
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.
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.

Video

Notes

Note 1: Serving suggestions: seasoned and cooked quinoa or rice, fresh cilantro, lime wedges, avocado, sour cream, or hummus.

Note 2: To keep this meal quick and easy, use pre-cooked quinoa packets (here are the ones I’ve tried and enjoyed!). If serving with quinoa or rice, you may want a creamy element like an avocado, sour cream (fat-free or lite works), or hummus to tie everything together.

Note 3: If you aren’t using an extra-large sheet pan, you’ll need to increase the cooking time. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster. Use 2 sheet pans if needed!

Nutrition Note: Nutrition information does not include any optional ingredients (quinoa, rice, avocado, or sour cream).

Storage: Store leftovers in the fridge for up to 4 days. Warm leftovers in the oven at 350°F until heated through, or use the microwave for a quicker option.

Nutrition