Roasted Sweet Potatoes and Peas

Barbara Olendzki


  • 1 can chickpeas
  • ¾ cup frozen peas
  • 1 cup chopped onions
  • 3 teaspoons ground cumin
  • ¼ teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 2-3 tablespoons canola or olive oil
  • 2-3 large sweet potatoes, chopped
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


  1. Wash and chop potatoes into 1″ cubes.

  2. Place in baking pan add oil and a little salt, mix and bake at 425’F for 30-40 minutes or until soft.

  3. Sauté onions in oil until translucent. Add spices and mix a few minutes more. Add chickpeas and peas and heat till warm.

  4. Add sweet potatoes to chickpeas. Mix gently and serve over brown basmati rice. Top with Special Indian Tomato Sauce.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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