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Dinner recipe · from the recipe book

Smoky Paprika Chickpea and Zucchini Sheet Pan

Crispy smoked-paprika chickpeas and sweet potato roast with jammy onions and tender zucchini, finished with a cool garlicky yogurt drizzle.

Smoky Paprika Chickpea and Zucchini Sheet Pan

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 4 medium500 gSweet potatoescut into 3/4-inch cubes
  • 2½ medium500 gZucchinihalved lengthwise and cut into 1-inch pieces
  • 3 medium330 gYellow onioncut into thick wedges
  • 2 medium240 gRed bell peppercut into strips
  • 3 tbsp40 gOlive oil
  • 1½ tbsp10 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1 clove3 gGarlicgrated
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two large sheet pans with parchment.
  2. Prepare all the vegetables first: cube the sweet potato, cut the zucchini, cut the onion into wedges and slice the red bell pepper. Pat the chickpeas dry.
  3. In a small bowl, mix the smoked paprika, cumin, garlic powder, salt and black pepper to make the spice mix.
  4. In a large bowl, toss the sweet potato, onion and chickpeas with half the olive oil and half the spice mix. Spread on the first pan and roast 15 minutes.
  5. In the same bowl, toss the zucchini and red bell pepper with the remaining half of the olive oil and the remaining half of the spice mix. Spread on the second pan.
  6. Stir the first pan, then roast both pans together for 20 to 25 minutes, swapping racks halfway, until the sweet potato is tender, the chickpeas are crisp and the zucchini is browned at the edges.
  7. While the vegetables roast, stir the Greek yogurt, grated garlic and lemon juice together for the sauce.
  8. Combine both pans onto plates, drizzle with the yogurt sauce and scatter the parsley over the top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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