Spiced Chickpea & Pickled Onion Sweet Potatoes Spiced Chickpea & Pickled Onion Sweet Potatoes

Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Ronald Tsang

Crispy, seasoned chickpeas, tangy pickled onions and the humble sweet potato come together to make a genius version of a loaded potato. 

  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Crispy Spiced Chickpeas:
Quick Pickled Red Onion:


Crispy Spiced Chickpea: Position racks in top and bottom thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. On 1 prepared pan, toss chickpeas with oil to coat. Arrange in single layer; bake in top third of oven, stirring halfway through, until crisp, about 45 minutes.

Stir together garam masala, cayenne pepper and salt; sprinkle over chickpeas and stir to coat. Return to oven; bake for 5 minutes.

Meanwhile, brush cut sides of sweet potatoes with oil. Arrange, cut side down, on remaining prepared pan. Bake in bottom third of oven until centres are fork-tender, about 30 minutes. Transfer to serving platter, cut side up; sprinkle with salt.

Quick Pickled Red Onion: Meanwhile, in small saucepan, bring vinegar, sugar, salt and 1/4 cup water to boil over high heat. Remove from heat; add red onion. Let stand for 10 minutes. Let cool slightly. 

Assembly: Spoon yogurt onto sweet potatoes; top with Quick Pickled Red Onion and Crispy Spiced Chickpeas. Sprinkle with cilantro (if using).

Test Kitchen Make-Ahead: Refrigerate the pickled onion for up to five days.

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 387 mg
  • Sugars 15 g
  • Protein 6 g
  • Calories 258
  • Total fat 9 g
  • Potassium 752 mg
  • Cholesterol 3 mg
  • Saturated fat 2 g
  • Total carbohydrate 40 g


  • Iron 11
  • Folate 13
  • Calcium 8
  • Vitamin A 269
  • Vitamin C 47
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Spiced Chickpea & Pickled Onion Sweet Potatoes