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Ingredients
4 medium sweet potatoes, peeled and cut into about ½-inch cubes (about 4 c.)
1 large yellow onions, cut into about ½-inch pieces (about 2 c.)
1 (15-ounce) can chickpeas, drained and rinsed
1 c. prepared wild rice
2 tsp. smoked paprika
1½ tsp. coriander powder
1 tsp. cumin powder
½ tsp. ground cinnamon
¼ tsp. ground clove
¼ tsp. ground nutmeg
¼ tsp. cayenne pepper
1 tsp. salt
¼ c. extra-virgin olive oil
Sour cream for garnish
Cilantro, chopped, for garnish
 
Directions
Cook the wild rice according to package direction. Drain and rinse 2 cups of chickpeas. Preheat oven to 375 F. In a large bowl, combine onion, sweet potato, chickpeas, wild rice, spices and olive oil. Mix well so that the spices and oil are combined evenly. Spread onto a baking sheet that is large enough to keep the mixture relatively shallow for roasting. Bake the vegetables for 45 minutes. Add or subtract time based on the tenderness of the sweet potatoes. While the mixture is cooking, be sure to rotate and mix the vegetables about every 15 minutes for even roasting.  Serve hot with a dollop sour cream (optional) and sprinkle with cilantro leaves.
 
Makes seven servings (1 cup each). Each serving has 195 calories, 9 grams (g) fat, 6 g protein, 32 g carbohydrate, 3 g fiber, 440 milligrams (mg) sodium, 38 micrograms folate and 1.4 mg iron.