Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 2 small (1 ½ pounds total) sweet potatoes, peeled and cut into ½-inch cubes
• 1 cup canned chickpeas, drained and rinsed
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 2 large garlic cloves, minced
• 1 large red bell pepper, cored, seeded and chopped
• 1 tablespoon za'atar

Instructions

1. Heat olive oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers but doesn't smoke.
2. Add red onion, sweet potatoes, and chickpeas. Season with ½ teaspoon each of salt and black pepper. Add coriander, cumin, paprika, and turmeric. Stir and cook until the onion caramelizes and sweet potatoes soften (10-15 minutes).
3. Reduce heat to medium. Add garlic and bell pepper. Continue cooking, stirring frequently, until the pepper softens and the potatoes are fully cooked (another 5-10 minutes).
4. Sprinkle with za'atar.