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.
Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis
A drizzle of pomegranate molasses ties it all together.
Toss sweet potato wedges, 1 tablespoon oil and 1/4 teaspoon salt together on a large rimmed baking sheet.
Place the chickpea mixture on the upper rack; place the sweet potatoes on the lower rack.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
