Active Time:20 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis
Cook Mode(Keep screen awake)Ingredients2mediumsweet potatoes, scrubbed and cut into 1-inch-wide wedges3tablespoonsextra-virgin olive oil, divided, plus more for serving¾teaspoonsalt, divided2(15 ounce) cansno-salt-added chickpeas, rinsed and patted dry2mediumshallots, halved lengthwise1teaspoonground cumin1teaspoonground coriander¾teaspoonground pepper, divided½teaspoonpaprika½teaspoonground cinnamon¼teaspoonground allspice1cupwhole-milk plain strained yogurt, such as Greek-style1cuploosely packed mixed fresh herbs, such as parsley, mintand/orchives, plus more for garnish2tablespoonstahini1teaspoongrated lemon zest1tablespoonlemon juice1tablespoontoasted sesame seeds1tablespoonpomegranate molasses
Cook Mode(Keep screen awake)
Ingredients
2mediumsweet potatoes, scrubbed and cut into 1-inch-wide wedges
3tablespoonsextra-virgin olive oil, divided, plus more for serving
¾teaspoonsalt, divided
2(15 ounce) cansno-salt-added chickpeas, rinsed and patted dry
2mediumshallots, halved lengthwise
1teaspoonground cumin
1teaspoonground coriander
¾teaspoonground pepper, divided
½teaspoonpaprika
½teaspoonground cinnamon
¼teaspoonground allspice
1cupwhole-milk plain strained yogurt, such as Greek-style
1cuploosely packed mixed fresh herbs, such as parsley, mintand/orchives, plus more for garnish
2tablespoonstahini
1teaspoongrated lemon zest
1tablespoonlemon juice
1tablespoontoasted sesame seeds
1tablespoonpomegranate molasses
Directions
Position racks in upper and lower thirds of oven; preheat to 425°F. Toss sweet potato wedges, 1 tablespoon oil and 1/4 teaspoon salt together on a large rimmed baking sheet. Toss chickpeas, shallots, cumin, coriander, 1/2 teaspoon pepper, paprika, cinnamon, allspice, 1/4 teaspoon salt and the remaining 2 tablespoons oil together on a separate rimmed baking sheet.
Place the chickpea mixture on the upper rack; place the sweet potatoes on the lower rack. Roast, stirring and rotating the pans once (from front to back and between the top and bottom racks), until the chickpeas are crisp and the sweet potatoes are tender, about 30 minutes.
Meanwhile, combine yogurt, herbs, tahini, lemon zest, lemon juice and the remaining 1/4 teaspoon each salt and pepper in a food processor; process until the mixture is smooth and the herbs are very finely chopped, about 1 minute. Cover and refrigerate until ready to use.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)613Calories21gFat83gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
