Roasted Yams and Chickpeas with Yogurt: Difference between revisions
Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~40 min @ 425° |Source=[https://smittenkitchen.com/2016/02/roasted-yams-and-chickpeas-with-yogurt Smitten Kitchen] |Yield=2-4 servi..." |
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* 3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick | * 3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick | ||
* 1-2 tablespoons honey (I used 1; 2 are called for) | * 1-2 tablespoons honey (I used 1; 2 are called for) | ||
* 1/2 tablespoon crushed red-pepper flakes (Espelette are called for; I used mild Aleppo) | * 1/2 tablespoon crushed red-pepper flakes (Espelette are called for; I used mild Aleppo)<ref>The original recipe called for 1 tablespoon, I put in 1 teaspoon, and it was enough.</ref> | ||
* 1 3/4 cups (1 15-ounce can) chickpeas, drained and patted dry on towels | * 1 3/4 cups (1 15-ounce can) chickpeas, drained and patted dry on towels | ||
* 4 tablespoons olive oil | * 4 tablespoons olive oil | ||
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* 1/2 cup Greek-style plain yogurt | * 1/2 cup Greek-style plain yogurt | ||
* 4 tablespoons fresh lime juice, from approximately 2 limes | * 4 tablespoons fresh lime juice, from approximately 2 limes | ||
* 2 scallions, both green and white parts, trimmed and thinly sliced, for garnish | * 2 scallions, both green and white parts, trimmed and thinly sliced, for garnish | ||
=== Preparation === | === Preparation === | ||
Revision as of 17:29, 21 October 2021
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~40 min @ 425° |
| Source | Smitten Kitchen |
| Yield / serves | 2-4 servings (2 for only dish, 4 as a side) |
| Rating | Yummy! |
Ingredients
- 3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick
- 1-2 tablespoons honey (I used 1; 2 are called for)
- 1/2 tablespoon crushed red-pepper flakes (Espelette are called for; I used mild Aleppo)[1]
- 1 3/4 cups (1 15-ounce can) chickpeas, drained and patted dry on towels
- 4 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1/2 cup Greek-style plain yogurt
- 4 tablespoons fresh lime juice, from approximately 2 limes
- 2 scallions, both green and white parts, trimmed and thinly sliced, for garnish
Preparation
Line two baking sheets with foil, for minimal mess. Coat one, the one you’ll use for the yams, with 1 tablespoon olive oil.
Toss yams with honey, 1 tablespoon olive oil and half the pepper flakes. Let sit in bowl for 5 to 10 minutes. Toss chickpeas with 1 tablespoon olive oil, smoked paprika and salt, to taste.
Spread yams out on olive oil-ed baking sheet in one layer. Season with salt and pepper. Roast for 30 minutes, until nicely toasted underneath. Flip/move wedges around and roast for 5 to 10 more minutes, until soft and singed. For extra color, run them under the broiler for a final minute.
Meanwhile, spread chickpeas on second uncoated baking sheet. Roast in oven for 20 minutes, rolling around once or twice so that they cook evenly, until lightly browned and crispy on the outside. Set aside.
Whisk yogurt, remaining tablespoon olive oil and lime juice together in a small dish, then season with salt and pepper to taste.
Arrange yams on plate or platter, drizzle some of the yogurt over, then about half the chickpeas. Garnish with scallions and remaining pepper flakes (if desired), plus flaky sea salt, if you have any. Keep extra chickpeas and yogurt on the side.
- ↑ The original recipe called for 1 tablespoon, I put in 1 teaspoon, and it was enough.
