I can of chickpeas (rinsed)
2 large sweet potatoes (peeled and diced into 1” chunks)
1.5 T of coconut oil (melted)
2-3 t of turmeric
Salt and pepper to taste
Directions: Preheat oven to 400. Peel and dice sweetpotatoes into ½ inch cubes. Rinse chickpeas and gently dry with paper towel.Melt coconut oil in a small saucepan over medium heat. Pour into large mixingbowl. Add in diced sweet potatoes and chickpeas, and coat with oil by mixingwith fingers or spoon. Spread onto rimmed baking sheet or 9x13 baking dish.Sprinkle generously with turmeric. Addsalt and pepper to taste.
Bake at 400 for 20 minutes shaking pan or flippingingredients midway through cooking to roast evenly.
Variations: Can add paprika, curry or red pepper flakes for spicier version or cinnamon for a less savory taste.