These sheet-pan spiced chickpeas and sweet potatoes make a perfect vegetarian dinner. The crisp chickpeas, coated in warm spices, pair well with sweet potatoes and roasted shallots. The yogurt is tangy and bright, with a hint of sesame from the tahini. A drizzle of pomegranate molasses ties it all together.

EatingWell.com, November 2022

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Credit: Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis

Recipe Summary

active:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.  

  • Spread the herby yogurt on a large platter; top with the chickpea mixture and the sweet potatoes. Sprinkle with sesame seeds and drizzle with pomegranate molasses. Garnish with additional herbs and drizzle with additional oil, if desired.

Nutrition Facts

about 2 cups vegetable mixture & 1/3 cup yogurt
613 calories; protein 22g; carbohydrates 83g; dietary fiber 15g; sugars 13g; fat 21g; saturated fat 4g; mono fat 11g; poly fat 3g; cholesterol 8mg; vitamin a iu 25559IU; vitamin b3 niacin 2mg; vitamin b12 1mcg; vitamin c 28mg; vitamin e iu 3IU; folate 60mg; vitamin k 250mg; sodium 616mg; calcium 280mg; iron 6mg; magnesium 131mg; phosphorus 399mg; potassium 1201mg; zinc 3mg; omega 6 fatty acid 3g; niacin equivalents 4mg; selenium 10mcg.
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