Step 1

Wash and scrub the sweet potatoes and use a knife to remove any soft spots or thickened areas of skin. Chop into half-inch cubes. Leave peel on.

Step 2

Wash zucchini and cut into half-inch cubes.

Step 3

Dice onion and peel and mince fresh garlic.

Step 4

Slice and dice green pepper with seeds removed.

Step 5

In a cast iron skillet or heavy bottomed pan, heat the olive oil over medium heat.

Step 6

Once pan is hot, add the sweet potatoes and cook for 13 minutes or until beginning to soften, turning occasionally to prevent burning edges. Then, transfer to bowl.

Step 7

Add one more tbsp of oil to the pan to prepare the remaining veggies.

Step 8

Return pan to medium heat, adding onion, garlic, and green pepper. Cook for 5-7 minutes, stirring until onion is starting to brown and soften.

Step 9

Add the chickpeas, oregano, cumin, and paprika. Cook for 5 minutes, stirring frequently.

Step 10

Add back the sweet potatoes and the salt. Stir to evenly distribute everything. Serve hot.