BBQ Chickpeas with Sweet Potatoes & Bok Choy

If you love BBQ, you will love this recipe. I was craving BBQ but didn’t want anything meaty or heavy, so this was the perfect solution! Easy, delicious, and very nutritious!


(makes 3 to 4 servings)


  • 2 sweet potatoes, peeled and chopped
  • 1 tsp. olive oil (optional)
  • 1 C low sodium veggie broth (divided into two 1/2 C portions)
  • Fresh bok choy, chopped
  • 1 can (15.5 oz) chickpeas, drained and rinsed
  • 1/2 C BBQ sauce


1) Add the chopped sweet potatoes, olive oil, and 1/2 C of the veggie broth into a pan on medium high heat.

2) Cook, stirring occasionally, about 5 minutes or so until the sweet potatoes are tender and the broth has mostly boiled off.

3) Add in the chopped bok choy and the remaining 1/2 C veggie broth. Cover and let sit about 2 minutes to steam the bok choy.


4) After the 2 minutes is up, uncover, turn to low heat, and add in the chickpeas and the 1/2 C BBQ sauce.

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5) Stir the mixture and allow it to heat through for a couple minutes. 026

You can serve this on its own or over brown rice. Enjoy!

Click here for the original post with more photos!


  1. 2

    I just made this for supper. Not bad. My first time having chick peas (aside from hummus) or bok choy so I wasn’t quite sure what to expect. I do love my hickory BBQ sauce though.

  2. 3

    Delicious! I did have to modify a little. I only used one large sweet potato and I had to use about 1 and a half cups of unsalted veggie broth in order to get the sweet potato as tender as I like it. I loved it and so did my husband (which is a significant accomplishment trust me!).

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