Hatch Roasted Chickpeas with Broccoli & Sweet Potatoes

Hatch Roasted Chickpeas with Broccoli & Sweet Potatoes
1 large head broccoli, cut into florets (about 4 cups)
3 tablespoons olive oil, divided
1 tablespoon soy sauce or liquid aminos
1 large sweet potato, peeled and diced
1 can (15 ounces) of garbanzo beans, drained
1 tablespoon Hatch Sesame Balsamic sauce
Optional: Top With Hatch Sesame Tahini and Spicy Mint Chimichurri


  1. Preheat oven to 425° and line a baking tray with parchment paper.
  2. In a medium bowl, mix broccoli, 1 tablespoon olive oil, soy sauce, until well coated. Place onto right side of baking tray.
  3. In the medium bowl, mix sweet potato and 1 tablespoon olive oil, until well coated. Season with salt and pepper. Place in the middle of the baking tray.
  4. In the medium bowl, mix garbanzo beans, 1 tablespoon olive oil, and hatch sesame balsamic sauce. Place onto the left side of the baking tray.
  5. Roast in the oven for 15 minutes, stirring each section, gently. Roast for another 15-20 minutes, until sweet potatoes are fork tender and chickpeas are crisp.
  6. Line the bowl with tahini, add roasted vegetables, top with Chimichurri.