"Ch-- ch-- changes," the late David Bowie sang. "Choo choo choo," said the kid making train noises. "Chimichurri, with chickpeas and chayote," is our offering and with respect to the kid and Mr. Bowie, ours is the champion. The spunky spice of chimichurri gets tossed with the various vegetables (potatoes), fruits (chayote), and legumes (chickpeas). Delicious, delightful, and not-too-demanding, you'll be grateful you chose this for your meal.
Halve garlic and wrap in foil with 1 tsp. olive oil, leaving an opening on top. Place directly on oven rack and roast until tender and lightly browned, 12-15 minutes. Halve chayote and remove seed from each half. Halve chayote pieces lengthwise and slice across width into ¼" pieces. Drain and rinse chickpeas. Stem and mince parsley. While garlic roasts, roast sweet potatoes.
Roast the Sweet Potatoes
Cut sweet potato into ¼" dice and place on prepared baking sheet. Toss to coat with 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender and lightly browned, 15-18 minutes. While sweet potatoes roast, make chimichurri.
Make the Chimichurri
Place roasted garlic in a large mixing bowl. Mash into a paste. Add parsley, oregano, red wine vinegar, half the red pepper flakes (to taste) (reserve remaining for chayote) and 3 Tbsp. olive oil. Stir and season with a pinch of salt and pepper. Set aside to let flavors marry.
Toast the Chickpeas
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chickpeas to hot pan and cook, stirring often, until lightly toasted, 6-7 minutes. Season with a pinch of salt and pepper and transfer to bowl with chimichurri. Reserve pan; no need to wipe clean.
Cook the Chayote
Return pan used to toast chickpeas to medium-high heat. Add 1 tsp. olive oil and chayote to hot pan. Cook, stirring occasionally, until softened and slightly caramelized, 4-6 minutes. Season with ¼ tsp. salt and remaining red pepper flakes (to taste). Transfer to bowl with chimichurri and chickpeas.
Plate the Dish
Add cooked potatoes to bowl with chickpeas and chayote and toss to coat. Season mixture with a pinch of salt and pepper. Gently stir in arugula. Serve in a bowl or on a plate.