Sheet-Pan Yataklete Kilkil
Roasted mixed vegetables and chickpeas bathed in a ginger-garlic-chili sauce, Ethiopian style. Sheet-pan simplicity that feels like a celebration.
- Total time
- 28 min
- Servings
- 4
- Calories
- 310
- Protein
- 10g
comfortwholesomeethiopianveganvegetariangluten-freechickpeastender
Ingredients
- 2 cans (15 oz each) canned chickpeas, drained
- 3 medium carrots, cut into 1/2-inch rounds
- 1 lb potatoes, cut into 3/4-inch chunks
- 8 oz green beans, cut into 2-inch pieces
- 2 tbsp fresh ginger, minced
- ½ medium red onion, sliced thin
- 1.5 tsp chili powder or paprika
- 4 tbsp olive oil
Instructions
- 1
Heat oven to 425°F. Toss chickpeas, carrots, potatoes, green beans, ginger, red onion, chili powder, olive oil, and a pinch of salt on a sheet pan.
- 2
Spread everything in a single layer. Roast uncovered for 22–24 minutes, stirring halfway, until potatoes are tender and edges caramelize.
- 3
Squeeze fresh lemon or lime juice over the top if you have it. Taste and adjust salt and chili powder.
- 4
Serve warm, family-style, scooped into bowls or onto a communal platter.
Tools you’ll need
- large sheet pan (18×13 inch)
- oven
- large mixing bowl
- knife and cutting board
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