I enjoy this as a vegetarian main dish, but it can also serve as a tasty side dish.  

Roasted Sweet Potatoes and Garbanzo Beans

Preheat oven to 400 degrees. In a bowl toss:

• 2 sweet potato yams, peeled and cut into 1-inch cubes
• ¼ cup olive oil
• 2 teaspoons sea salt

Spread potatoes in a single layer on a baking dish or sheet lined with parchment paper.  Roast for 20 minutes.  While yams are roasting, mix in a bowl:

• 1 can (14-oz) garbanzos (also called chickpeas)
• 1-2 garlic cloves, minced or pressed (or 2 teaspoons garlic powder)
• 2 teaspoons ground cumin
• 1 teaspoon black pepper
• 1 Tablespoon olive oil

Remove yams from oven and add the garbanzo bean mixture, spreading it evenly on the baking sheet.  Return to oven for another 10-15 minutes, until potatoes are tender.  Remove from oven, transfer to a large bowl and add:

• ½ lemon, zest and juice
• 1 teaspoons red pepper flakes
• 1 cup parsley, chopped

Serve!

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