Name: Mediterranean Sweet Potatoes with Chickpeas & Garlic-Yogurt Sauce
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ small bunches Italian (flat-leaf) parsley; 3 lemons; 1 ½ cups plain Greek yogurt; 1.36 kg sweet potatoes; black pepper; cinnamon, ground; coriander, ground; cumin, ground; dill, dried; extra virgin olive oil; paprika; salt

Mediterranean Sweet Potatoes with Chickpeas & Garlic-Yogurt SauceMediterranean Sweet Potatoes with Chickpeas & Garlic-Yogurt Sauce — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

3 small pkgs grape tomatoes

1 ½ small bunches Italian (flat-leaf) parsley

3 lemons

1 ½ cups plain Greek yogurt

1.36 kg sweet potatoes

black pepper

cinnamon, ground

coriander, ground

cumin, ground

dill, dried

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 230°C (450°F). Line two sheet pans with aluminum foil.

Wash and dry the fresh produce.

Peel and cut sweet potatoes lengthwise into 4-6 wedges each, depending on size, then transfer to one of the sheet pans. Drizzle with oil and season with salt and pepper.

Spread wedges out in an even layer, then place in the oven and bake for 10 minutes, until potatoes begin to soften slightly.

Meanwhile, drain and rinse the beans in a colander; set aside to drain further.

Juice one and a half lemons into a large bowl.

Place drained chickpeas in the bowl with the lemon juice; add oil and spices. Toss to coat.

Remove sweet potatoes from the oven and flip using tongs. Transfer chickpeas (and any leftover seasoning) to the second sheet pan and spread out in an even layer. Place both pans in the oven and bake until chickpeas become crispy and potatoes can be pierced easily with a fork, 15-20 minutes.

Meanwhile, grate the zest from remaining lemons into a medium bowl, then juice into the same bowl.

Peel and mince garlic; add to the bowl with the lemon zest and juice.

Add yogurt and spices to the bowl and whisk to combine the sauce. Add 3-4 tablespoons cold water, if needed, to reach drizzling consistency.

Halve the grape tomatoes crosswise.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

To serve, divide potatoes and chickpeas between plates. Top with tomatoes, parsley, and garlic-yogurt sauce. Enjoy!

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